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.