2) For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt and pepper into the bowl of a food processor fitted with steel blade. Process until smooth.
3) With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add the 50g grated Parmesan and pulse 3 times.
4) Toss the green leaves with enough dressing to moisten well. Divide the greens among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the salad. Sprinkle the diced bacon over the salad and serve.