• 1 large head of Romaine lettuce
• Sliced French bread
• Butter (for bread)

Dressing:

• 1 inch strip of anchovy paste (personally, I leave the fishies out)
• 1 large garlic clove or 1 tsp garlic salt
• 1 Tbsp lemon juice
• 1 Tbsp wine vinegar
• 1 Tbsp worcestershire sauce
• 1 egg (room temp)
• 1 1/2 tsp Dijon mustard
• 4 Tbsp parmesan cheese
• Fresh ground pepper
• 1 tsp salt
• Dash tobasco
• 1/2 cup bacon (optional)

• 1 cup olive oil (added separately)

1. Blend dressing ingredients.
2. While machine is running, add 1 cup olive oil very slowly.
3. Just before serving add fried, chopped bacon. Toss Romaine lettuce first with extra parmesan and croutons before adding dressing.
4. Croutons: Butter slices of French bread, sprinkle with garlic powder, cut into cubes and brown in oven.

(Niki)