kosher salt, to taste, freshly ground black pepper, as needed
clarified butter, melted
1 heart of romaine, large
1 cup grated Parmigiano-Reggiano
12 white anchovies, to taste
extra virgin olive oil
In a small food processor, add garlic, anchovy filets, and a pinch of salt and pepper. Puree until smooth. Add the pasteurized yolks, lemon juice, and water. Process for 30 seconds. While the processor is running, slowly add the oil to form an emulsion. Remove the mixture from the processor and place in a small bowl. Stir in the Parmigiano-Reggiano. Adjust the seasoning with salt and pepper if needed. Place the dressing in a squirt bottle and reserve.
Season both sides of each brioche slice with kosher salt and pepper and drizzle with melted clarified butter. Place the brioche slices on a wire rack and the rack on a baking sheet. Toast in a 350°F oven until golden brown. Reserve for service.
Holding the heart of romaine lettuce up right, dress the inside and outside of the lettuce using the dressing in the squirt bottle. Tightly wrap the dressed romaine heart in plastic wrap to form a cylinder. Refrigerate 1⁄2 hour so the romaine holds its shape.
Parmigiano cookies :
Place a silpat on a baking sheet. Use a 4 inch round mold to form 4 circles of Parmigiano-Reggiano on the Silpat. Bake the circles in a 350°F oven for 5-7 minutes or until the cheese is slightly browned. Allow to cool. Remove from silpat.
Place the brioche slices in the center of 4 plates. Cut the head of romaine into 4 equal slices, 11⁄2 to 2 in. thick. Place a romaine round on top of each brioche slice. Top each romaine round with a Parmigiano cookie. Roll up each white anchovy and place 3 on each plate. Drizzle with remaining Caesar dressing and olive oil to taste.