Ingredients:
1 egg yolk
1/4 tsp salt
1 tsp coarsely ground black pepper
4 garlic cloves, minced
1 teaspoon anchovy paste
2 tsp Dijon mustard
2 tbsp freshly squeezed lemon juice
2 tsp Worcestershire sauce
1/4 cup olive oil
2 tsp red wine vinegar
1/4 cup grated Parmigiano Reggiano
The dressing:
1. Mix together all ingredients (egg yolk, salt, pepper, garlic, anchovy paste, Dijon mustard, lemon juice, Worchestershire sauce, red wine vinegar, olive oil, Parmigiano Reggiano) in a blender until smooth.
2. Combine romaine lettuce with a dollop of dressing in a bowl.
3. Sprinkle on top more Parmigiano Reggiano and croutons.
Enjoy!