2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Ultra Premium Extra Virgin olive oil - the greener the better
1 cup croutons
Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.
6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole
Drizzle the dressing on the lettuce, add croutons and more grated Parmesan