½ cup olive oil
¼ tsp dry mustard
1 lemon (juice)
10 splashes Worcestershire sauce
2 egg yokes
¾ cup fresh grated Parmesan cheese
½ tsp pepper
¼ tsp salt
2 garlic cloves
Romaine lettuce
2 anchovies
Break romaine leaves, wash and dry with towels and individually layer on plate with paper towels in between and place in fridge no longer than 1 hour to crisp up.
In a wooden bowl,
Sprinkle salt and pepper
Add garlic cloves and mash until a paste (use the back of a spoon)
Add anchovies and continue to mash into a paste
Add dry mustard and Worcestershire and continue to mash
Add egg yokes, mix well
Add olive oil, a little at a time to emulsify and blend creamy
Add in Parmesan cheese and blend well. Add lemon juice
Pour over ripped romaine leaves and mix well with hands or tongs.
Dressing does not keep long.
