2 egg yolks
4 oz. vegetable oil
1 oz. lemon juice
2 cloves garlic, minced
1 tsp. anchovy paste
Croutons
Grated Parmesan cheese
Romaine lettuce
Salt & pepper

Beat egg yolks with a wire whisk in a metal or glass bowl (not plastic) until thick; add lemon juice; drizzle in the oil in a thin stream while you continue to beat with the whisk. It should thicken to a mayonnaise consistency. Add garlic and anchovy paste, salt and pepper to taste. Pour over torn lettuce and toss with croutons and Parmesan cheese.