This dressing contains uncooked egg yolks. There should be extra dressing leftover; keep it refrigerated for up to one week.
|6||cloves garlic, peeled|
|1||teaspoon Dijon mustard|
|Juice of 1/2 lemon|
|2||tablespoons Worcestershire sauce|
|2||dashes Tabasco sauce|
|Pinch cayenne pepper|
|1/2||cup grated Parmesan cheese|
|1/3||cup muscat vinegar (or use balsamic vinegar)|
|Salt and black pepper|
|1 1/2||cups olive oil|
|3||hearts romaine lettuce, washed, dried, and chopped|
|Croutons (see recipe)|
2. In a medium bowl, whisk the mustard, lemon juice, Worcestershire and Tabasco sauces, cayenne, yolks, Parmesan, and the anchovy mixture until smooth. Whisk in the Muscat or balsamic vinegar with black pepper. Slowly whisk in the oil. Taste for seasoning, and add salt and pepper.
3. Place the lettuce in a bowl. Pour enough dressing over the lettuce to coat the leaves. Add croutons and serve.