Ingredients
- 1 egg yolk*
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 2 anchovy fillets, mashed
- Scant 1 cup vegetable oil
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
- Freshly grated Parmesan
- 2 cups croutons
Directions
In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.















Giada's Orzo Stuffed Peppers
Symphony Brownies
Lemon Bars
Rachael's Lasagna Bake
Ultimate Burger Bar
Thanksgiving Potato and Sweet Potato Dishes
Simple Slow Cooker Recipes
Thanksgiving Turkey Recipes
Foods for Entertaining a Crowd
10 Elegant Appetizer Ideas


