Rinse and dry lettuce. Hand cut each leaf in 3 pieces.
Blend anchovies with garlic and vinegar. Place egg yolks and mustard in a medium size bowl and beat vigorously while pouring the olive oil and anchovy mixture in a thin stream. Sauce will turn thicker. Season with salt and pepper.
Toss lettuce with dressing and croutons. Sprinkle parmesan cheese on top.