# What You Need:
→ Vegetables
01 - 3 ears fresh corn, husked
02 - 2 hearts romaine lettuce, chopped
03 - 1 cup cherry tomatoes, halved (optional)
→ Dressing
04 - 1 large egg yolk
05 - 2 tsp Dijon mustard
06 - 1 clove garlic, minced
07 - 2 tsp Worcestershire sauce (vegetarian if needed)
08 - 2 tbsp fresh lemon juice
09 - ½ cup extra virgin olive oil
10 - ¼ cup finely grated Parmesan cheese
11 - Salt and black pepper, to taste
→ Toppings & Garnish
12 - 1 cup croutons
13 - ¼ cup shaved Parmesan cheese
14 - Freshly cracked black pepper
# How To Make:
01 - Heat a grill or grill pan over high heat. Grill the corn, turning occasionally, until kernels are charred and tender, approximately 10 minutes. Let cool slightly, then cut kernels from the cobs.
02 - In a large bowl, mix chopped romaine, cherry tomatoes, and grilled corn kernels evenly.
03 - In a separate bowl, whisk egg yolk, Dijon mustard, minced garlic, Worcestershire sauce, and lemon juice until homogeneous. Slowly drizzle in olive oil while whisking constantly to emulsify. Fold in grated Parmesan cheese and season with salt and black pepper to taste.
04 - Add half of the dressing to the salad mixture and toss to coat thoroughly. Add additional dressing as required.
05 - Top the salad with croutons, shaved Parmesan, and a sprinkle of freshly cracked black pepper. Serve immediately.
