Place the eggs in a medium saucepan, cover with water, and bring to a full, rolling boil. Once boiling, remove the pan from the heat, cover, and let sit for 10 minutes. Drain and cover with cold water or ice to cool.
Coarsely grate 1 cup of Parmesan.
2 oz Parmesan cheese
Line a baking sheet with parchment paper. Measure out 1 tbsp of the grated Parmesan and place in a pile on the sheet. Repeat with remaining cheese.
Place in the oven and bake until lightly browned, 5-7 minutes. Once done, remove from the oven and let them sit for a couple of minutes.
Finely grate ¼ cup of Parmesan.
1 oz Parmesan cheese
Peel and mince the garlic.
2 cloves garlic
In a small bowl, prepare the dressing by whisking together the grated Parmesan, minced garlic, lemon juice, mayo, olive oil, Dijon, Worcestershire, salt, and pepper. Set aside.
juice of ½ lemon
8 tbsp mayonnaise
4 tbsp extra virgin olive oil
½ tsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp salt
¼ tsp black pepper
Roughly chop the walnuts and transfer to a small bowl.
1 cup walnuts
Wash and dry the lettuce. Halve lengthwise, then chop crosswise into 1 inch strips.
2 heads romaine lettuce
Peel and quarter the eggs. Gently peel the Parmesan crisps off of the parchment paper. Slice remaining ½ lemon into wedges.
To serve, arrange a bed of romaine on a plate, add eggs, walnuts, and Parmesan crisps. Drizzle with dressing and lemon juice and enjoy!