Chop, wash and dry the remaining leaves. Leave the smaller leaves in the heart whole. Toss the romaine with some of the dressing and half the croutons. Caesar is usually enjoyed with a fairly large amount of dressing. Divide the salad between serving plates, and top each one with some of the cheese, a generous twist of fresh cracked black pepper and the remaining croutons.
Additional garnishes can include whole anchovy fillets and shaved sheets of Parmesan.
To restore it, place two more egg yolks and an equal volume of dijon mustard in a mixing bowl. Whisk it by hand for 2 to 3 minutes, and then slowly whisk in the separated dressing in a thin, slow, steady stream. It should come back together. If it separates and you're feeling adventurous, the dressing can also be restored in the food processor. Scrape the dressing into a bowl, place two egg yolks and an equal volume of dijon mustard in the bowl and pulse it together in short bursts for two or three minutes.