Ingredients
4 flat anchovies
1/2 teaspoon crushed garlic
Juice of 1/2 lemon
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 egg yolk
4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 cup croutons
5 tablespoons grated Parmesan cheese
3 heads Romaine lettuce
Preparation
Place cut romaine lettuce in a bowl; set aside.
Put anchovies and garlic in a large salad bowl. Add lemon juice. Mash into a paste using the back of a serving spoon.
Add Worcestershire sauce and Dijon mustard to the anchovy paste, and mix thoroughly. Add oil and vinegar; mix well. Add romaine lettuce to mixture. Top with Parmesan cheese and croutons; mix well.
Serve on chilled plates. Fresh ground pepper to taste.
Note: I skip step one. I clean romaine and have it ready and then chop it and add salad dressing.
