In a large wooden bowl, grind pepper (As much as you like, we did about 10-15 turns).
Add 3 anchovy fillets. And please don't skip this step, they are delicious once the filets are broken down.
Add 1 whole egg and using a wooden spoon, break up the egg mix well.
Add garlic and 1 Tb mustard and lemon juice. Use a wooden spoon to break up the garlic and anchovy. It should become thick and almost pastey.
Add freshly grated Parmesan. This can be to your preference, but roughly about 1/4-1/2 cup.
Add oil. You can either use olive oil, or what we prefer, is to use the anchovy oil that is packed with the anchovy. About 1/4 cup.
Add 3 drops of Tabasco or more or less to taste.
Add your lettuce and croutons and gently toss everything together.
Top with roasted tomatoes and shaved Parmesan cheese.