2 egg yolks
1 c. vegetable oil
1/4 c. white vinegar
1 tsp. pureed garlic
1/2 anchovy fillet, ground by hand
Dash of Worcestershire sauce
Dash of Tabasco sauce
1 tbsp. dry mustard
1 tsp. fresh lemon juice
Fresh ground black pepper to taste
1 head of romaine lettuce
2 strips of bacon, grilled crisp and broken into bits
1 tbsp. fresh grated Parmesan cheese
1/4 c. croutons

In a large bowl whisk the egg yolk. Slowly add some of the oil (about 1/4 cup) whisking constantly to incorporate it into the yolk. Slowly add the vinegar, continuing to whisk. Add the remaining oil slowly continuing to whisk. Add the garlic, anchovy, Worcestershire, Tabasco, mustard, lemon juice and pepper and whisk together. Clean the lettuce and break into bite size pieces (do not cut lettuce). Toss the dressing through, garnish with the bacon, cheese and croutons.