This recipe will make 2 servings, so cut in half if it's just for you – or be ready for soggy salad leftovers the next day. In a large mixing bowl, mix 2 egg yolks, ¼ cup olive oil, 1 tsp Thai fish sauce, 2 cloves garlic, juice of one lemon, and Dijon mustard. If your stomach tolerates dairy, add several pinches of Parmigiano Reggiano (that's my fancy word for Parmesan cheese) or Pecorino Romano cheese. Add several pinches of sea salt and black pepper, and pour over your choice of a head of Romaine lettuce or several large handfuls mixed greens. Top with a 1-2 handfuls of chopped walnuts. Eat like a king.