Rinse and slice the romaine lettuce and allow in drain well in a colander.
Add the anchovies to a medium size bowl and using a fork mash them together until you have a paste.
Add the egg yolks to the bowl with the anchovies and little by little start drizzling in the olive oil while continuously whisking with a whisk.
Half way through whisk in the mustard and continue drizzling in the olive oil until fully incorporated into a creamy dressing.
Whisk in the garlic and lemon juice and adjust seasonings to your taste with sea salt and black pepper.
Toss the romaine lettuce with the Cesar dressing and serve sprinkled with edible flowers, parmigiano reggianno cheese and freshly cracked black pepper on top !