Ingredients
1 head romaine lettuce
4 to 5 garlic cloves thinly sliced
10 anchovy filets thinly cut
3 egg yolks
Juice of ½ lemon
2 tablespoonful Balsamic vinegar
2 teaspoons ground mustard
4 tablespoonful extra virgin olive oil
4 slices bacon
150 g grated Parmesan
Salt, freshly ground pepper
1 teaspoon Tamari sauce

Clean the lettuce thoroughly. Tear the leaves into pieces of around 4 cm. Keep in a cool place at least 1 hour before serving. 

In a bowl, combine the garlic, the anchovy’s filets, the yolks, the lemon juice, the vinegar, the Tamari sauce and the mustard. Mix all the ingredients until the mixture is smooth. 

Add, little by little, the olive oil to the mixture. Whisk until thoroughly blended. The sauce should be very creamy.

Season with salt and pepper and keep refrigerated for 2 to 3 hours.

Fry the bacon on a medium heat in a non-stick frying pan until the bacon turns crispy. Put the bacon aside until it has cooled down, then put it in a mixer to smash it to bits.

To assemble, place the torn lettuce leaves in a large bowl. Pour the dressing over the top and toss lightly. Add the grated cheese, bacon, and freshly ground pepper, toss.
 
Serve immediately !

Tip: If you wish to add croutons to the recipe and stay in Phase I, you can make them with the Authentic Montignac Integral Bread (GI 34).