• 1 coddled egg yolk*
• Juice of one medium sized lemon (watch for seeds)
• 5-8 garlic cloves
• 4”-5” squeeze of anchovy paste (Giovanni’s)
• ½ – 1 tsp salt (or to taste)
• 1 tsp pepper
• 1 tsp (dry) mustard
• 4-6 drops Tabasco
• 1 tsp Worcestershire Sauce
• 2 tablespoons of grated parmesan or asiago cheese
• 1 tablespoon of balsamic vinegar
• 5 tablespoons of extra virgin olive oil

I’m fortunate to have a Braun hand mixer and place all the ingredients into a container and blend. If you don’t have that luxury you will need to crush garlic and then hand mix everything together.

Pour dressing over hand-ripped romaine lettuce leaves in salad bowl. Add croutons and a generous portion of freshly grated parmesan cheese. I choose to use my hands, but you can use salad spoons to toss salad to mix. Sprinkle a little more grated parmesan cheese on top. Grind a little more pepper on top. Serve and enjoy.

 * to coddle the egg I usually place the egg in a measuring cup and then pour hot water over the egg and let it sit for 3 – 5 minutes