Ingredients

• 1 large head of Romaine lettuce or mix of romaine & other lettuces
• 1 cup bread cubes
• ¼ cup salad oil
• salt, pepper & garlic powder
• ½ cup grated parmesan

Dressing

• 1 egg yolk
• juice of ½ lemon
• 2 cloves minced garlic
• 1 ½ tsp. Worcestershire sauce
• ¼ cup red wine vinegar
• a few anchovies, chopped or anchovy paste (optional)
• ½ cup salad oil

Steps

1. Rinse, shake, chop lettuce, wrap in towel & put in frig
2. In a bowl, mix bread with oil & generous sprinkling of seasonings. Spread on cookie sheet & bake on 350° til brown, stirring once, about 5-10 minutes (can be done a day ahead).
3. In blender, whip egg yolk ( if worried about bacteria, cook egg slightly in microwave for 2-3 min., but classic doesn’t cook the yolk), & all ingredients except salad oil.
4. With blender on low, slowly add oil thru the top opening in blender lid.
5. Blend till smooth. Put in frig.
6. When ready to serve, mix lettuce, croutons & cheese in large salad bowl
7. Drizzle on dressing a little at a time till lettuce is coated. Not too heavy.
8. Plate up serve immediately

Serves: 4-6

Credit: Denise Pratte