3 egg yolks (room temperature)
1 1/2 c. extra virgin olive oil
1/3 c. fresh lemon juice
1/3 c. cider vinegar
1 tsp. freshly ground black pepper
1 tbsp. salt
1 c. grated Parmesan cheese
2-3 cloves chopped garlic
10-12 anchovy fillets

Separate the egg yolks and put them into the work bowl of a food processor (or a blender). With the machine running (and using the steel blade) gradually drizzle the olive oil, lemon juice and vinegar alternately into the work bowl. If you've done it correctly, this should produce a basic emulsified dressing (or mayonnaise).

Stop the machine and add all of the remaining ingredients. Pulse on and off until everything is thoroughly incorporated. Store in an airtight container. Can be kept refrigerated up to two weeks.

Use approximately 2 ounces of dressing for each salad. Toss with torn romaine lettuce, extra grated Parmesan and toasted bread croutons. Garnish with anchovy fillets, if desired. Serve in well chilled bowls or plates.