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1
large head of Romaine lettuce
1/4 cup extra virgin olive oil
3 garlic cloves (minced)
1 Tbl. dijon mustard
2 Tbl. fresh lemon juice
dash worchestershire sauce
1 egg yolk
4 anchovies
1 cup croutons
1/3 cup romano cheese
Rub
bowl with the garlic and add olive oil. Let sit for 1 hour.
Chop
anchovies into paste and mix with mustard.
Add
lemon, worchestershire.
Tear
lettuce & toss.
Add
egg yolk and toss again.
Add
croutons and toss again.
Add
romano cheese and toss again.
Pepper
to taste and serve.
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