4 garlic cloves
2 fresh anchovy fillets
Freshly ground black pepper
4 egg yolks
1 tablespoon Dijon mustard
Juice of two fresh lemons
1 cup olive oil
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 large heads of romaine lettuce, washed, ribs removed and patted dry
4 oz. Parmesan cheese
12 oz. Salad croutons
1. Rub the inside of a large wooden bowl with the garlic cloves. Add the anchovies and a pinch of salt and pepper. Using a fork, mash the ingredients together to form a paste. Whisk in the egg yolks, mustard and lemon juice until all the ingredients are incorporated. Slowly drizzle in the olive oil, while whisking constantly until all ingredients are incorporated and the dressing is thick. Add the Worcestershire and hot sauces. Whisk well. Season with salt and pepper.
2. Gently tear the lettuce into bite-size pieces and add to the salad bowl. Season the lettuce with salt and pepper. Using a hand-held grater, grate the cheese onto the bowl. Add the croutons.
3. Toss the salad completely and re-season if necessary. Mound the salad in the center of each plate and serve.