1 lg. head romaine lettuce
2 c. fresh spinach leaves

SUN-DRIED TOMATO DRESSING:

1 lg. egg yolk
1 tbsp. grainy Dijon mustard
1 tbsp. anchovy paste
3 tbsp. balsamic vinegar
2 1/2 tbsp. fresh lemon juice
2 cloves garlic, minced
10 sun dried tomatoes, packed in oil-finely chopped
1/2 c. vegetable oil
1 c. olive oil
2 tsp. dried thyme
Salt & freshly ground pepper to taste
1 c. croutons
1 c. freshly grated Parmesan cheese

Tear the lettuce and spinach into large irregular pieces and toss together in a large salad bowl. Refrigerate until ready to serve.

Prepare the dressing: Whisk the egg yolk, mustard and anchovy paste together in a small mixing bowl until smooth. Gradually whisk in the vinegar and lemon juice, then stir in the garlic and sun dried tomatoes. Combine the vegetable and olive oils and pour into the dressing in a thin, steady stream, whisking constantly. Whisk in thyme and season to taste with salt and pepper. Let stand at room temperature several hours to allow the flavors to mellow.

Toss the salad greens with enough dressing to coat generously. Add the croutons and Parmesan and toss to combine. Serve at once. Serves 8.