2 large raw egg yolks
1 tablespoon Dijon mustard
¼ cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 cup extra virgin olive oil
2 oz ANCHOVY FILLETS WITH GARLIC
Salt & pepper to taste
1 head romaine lettuce cleaned, cried and torn

Garnish

½ cup freshly grated parmesan cheese
1 cup croutons
2 ANCHOVY FILLETS WITH GARLIC

Method

In the bowl of a food processor fitted with a metal blade, combine the egg yolks, mustard, lemon juice, vinegar and Worcestershire. Pulse the mixture together. Whilst continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise type emulsion. Add the anchovy fillets and pulse for 30 seconds. Season with salt and pepper to taste. To serve, place the romaine lettuce in a large salad bowl. Add the cheese and dressing. Crumble the croutons roughly over the salad. Toss thoroughly to coat the greens evenly. Garnish with the anchovies.

Yield: 8 servings, Preparation Time: 15 minuets