3 garlic cloves , chopped
4 anchovy fillets
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons fresh lemon juice one small lemon
1 teaspoon worcestershire sauce
3 dashes hot sauce like Tabasco
1½ tablespoons Dijon mustard
2 large egg yolks
½ cup extra-virgin olive oil or canola oil
2 heads romaine lettuce , outer leaves discarded, inner leaves washed and dried ten-ounce heads
1 cup freshly grated parmesan cheese or romano cheese
croutons to garnish
Step 1 In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
Step 2 Stir in egg yolks and Dijon mustard
Step 3 Add anchovies, and grind to a paste.
Step 4 Add lemon juice, Worcestershire, hot sauce and season with pepper.
Step 5 Slowly whisk in olive/canola oil until dressing is creamy.
Step 6 Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
Step 7 Sprinkle croutons over salad.