Ingredients
1 head romaine lettuce
2 1/2 cups croutons
2 ounce can anchovies (in oil)
2 cloves garlic, minced
1 cup olive oil, less a couple of tablespoons
1 tablespoon red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 egg, coddled for 30 seconds
Grated Romano or Parmesan
Salt and pepper
Preparation
Wash the romaine, cut into bite-size pieces in large bowl, and set aside, covered, in the refrigerator.
Place garlic and all but 4-5 of the anchovies in a food processor and pulse. Add vinegar, lemon juice, egg, Worcestershire and process until smooth.
Pour mixture in a medium bowl and slowly stir in the olive oil. Whisk vigorously until emulsified. Add salt and pepper to taste.
Combine about two-thirds of the dressing, croutons, and grated cheese with the romaine and toss to coat. Garnish with the extra anchovies, if desired, and the extra dressing on the side.
