1/3 c. olive oil
3 cloves garlic
10 anchovy fillets (about)
1 tbsp. Dijon mustard
1/3 c. grated Parmesan cheese
1 head Romaine lettuce
1 tsp. Worcestershire sauce
6 dashes Tabasco
1 egg yolk
Juice of 1 1/2 lemons
Fresh ground pepper
Croutons

Crush the anchovies and garlic together to a paste in a bowl with two forks. Add olive oil and mix thoroughly. Add mustard, Worcestershire sauce and Tabasco and mix thoroughly. Add the egg yolk and mix. Add the lemon juice in a slow steady stream, while stirring constantly, until mixture thickens (stop adding lemon juice at this point). Add clean Romaine lettuce leaves to dressing in bowl and toss well. Add Parmesan cheese and croutons. Serve on salad plates and top with freshly ground pepper.