Ingredients
1/3 cup olive oil
2 cloves garlic crushed
2 egg yolks
5-6 drops tobasco
5-6 drops worceshire sauce
4" or so anchovy paste
1 tsp. dijon
fresh pepper
sprinkle parmesian
1 capful red wine vinegar
1 capful lemon juice
Preparation
Crush garlic and add to oil, set aside. Beat egg yolks until thick and then add oil and garlic very slowly wisking constantly. Add rest of ingredients one at a time as listed, whisking after each addition. Toss together romaine lettuce, bacon bits and sliced mushrooms. Pour dressing over when ready to serve and toss with fresh crutons.
