2-3 cloves garlic or 1 tsp. minced
2 egg yolks
1 tbsp. Dijon mustard
1/2 c. vegetable oil (Crisco)
1 tbsp. lime juice
1 tsp. vinegar
3 tbsp. Parmesan, grated
3 tbsp. crumbled bacon
Ground pepper to taste
Romaine lettuce
Garlic croutons

Wash lettuce and tear into pieces. Chill. Cook bacon until crisp, then crumble. Crush garlic; add egg yolks to salad bowl and mix well with garlic. Add mustard, oil, lime juice, vinegar, pepper and cheese, mixing well after each addition.

NOTE: Dressing can also be made in food processor - extra will keep 1-2 weeks in refrigerator. Toss lettuce with dressing until well coated. Add bacon and croutons and toss before serving.