4 anchovies, mashed to paste
1/2 lemon, squeezed
1 heaping tbsp. Dijon mustard
1 tbsp. minced garlic
1 egg yolk
Dash Worcestershire sauce
Fresh ground pepper
Romano cheese
2 pts. olive oil
1 part red wine vinegar
30 croutons

In wooden bowl mash 4 anchovy filets with fork. Stir in each of the following ingredients one at a time making sure it is well combined before adding next ingredient: lemon, Dijon mustard, minced garlic, egg yolk, Worcestershire sauce, freshly ground pepper. Add olive oil and red wine vinegar in proportion above until you have reached the degree of bite you like to your dressing.

Pour over Romaine lettuce, sprinkle on Romano cheese and add croutons. If you prefer croutons may be mashed into dressing (no more than 6) and Romano mixed in dressing before serving.