2 garlic cloves
4 tablespoons anchovy paste
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 large egg yolk
½ cup extra-virgin olive oil
20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan cheese or Romano cheese
Place the garlic, anchovy, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste.
Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top.
Must be prepared and served in a beautiful wood salad bowl.
Serves: 2 dinner sized salads or 4 to 6 side salads