Ingredients

For the dressing:
1 egg yolk
1 tablespoon Dijon mustard
3 or 4 anchovy filets, minced
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
Worcestershire sauce
1 cup olive oil
1 tablespoon warm water, if needed
1/2 cup freshly grated Parmesan

For the croutons:
2 tablespoons unsalted butter
3 cloves garlic, chopped
1/2 loaf day-old bread, sliced into finger sized pieces
6 tablespoons finely grated Parmesan

To serve the salad:
2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
3/4 cup dressing
8 Parmesan croutons
1 tablespoon freshly grated Parmesan

For the dressing:

Directions

Place the egg yolk, mustard, anchovies,
garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until
pureed. With the motor running, add the olive oil in a slow, steady stream until it is

fully incorporated. If the dressing stops moving in the blender, stop the machine, add the
warm water and then continue until all the oil is added. To finish, add the cheese and
blend on low speed to incorporate. Makes about 1 1/2
cups.

Ingredients

For the croutons:

Directions

In a
large skillet over medium-high heat, melt the butter until it begins to foam. Add the
chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread
occasionally so that both sides get toasted. When the bread is golden brown, add the
Parmesan and toss to coat. Remove from the heat and allow to
cool.

Ingredients

For the salad:

Directions

Put the
whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and
toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and
serve.