In a food processor or blender, add parsley, lemon juice, garlic gloves. Pulsate until parsley is fine.
Add anchovies, eggs, salt and white pepper to incorporate into parsley mixture until anchovies have disappeared.
Slowly pour olive oil into mixture while blender or food processor is on medium or high and all is incorporated. (It will look like a pesto sauce.)
Add parmesan cheese and pulsate until well blended. Remove mixture and store in refrigerator until serving time.
Cut off the bottom of the romaine lettuce and separate leaves. To avoid handling lettuce, float leaves in a clean sink of cold water until lettuce is clean. Remove leaves to a paper or cloth towel to drip dry.
Rub a wooden bowl with a garlic clove. Very carefully tear leaves into pieces. (Each leaf into 3 or 4 pieces.)
Do NOT add dressing until ready to serve. (Dressing will quickly wilt the romaine leaves so the size of the salad will reduce by one-third after adding the dressing.) With clean hands, carefully pull leaves from bottom of bowl until all pieces are coated with the dressing.
Serve with 1/4" slices of french bread, sliced diagnoally and brushed with garlic and olive oil; then lightly toasted in the oven. No need for croutons with this recipe; the salad is simply too delicious standing alone.