Once the base mayo is ready, remove the blender, and add the anchovies, garlic and grated parmesan to the cup.

Again blend on slow until all ingredients are well blended together and create a smooth mayonnaise like dressing.

Wash and dry the romaine leaves and arrange on 4 serving plates.

With a spoon drizzle the dressing on the leaves.

Divide the pork rind "croutons" between the 4 dishes.

Garnish with the shaved parmesan