Ingredients

For the salad:

1. 1-2 heads romaine lettuce, chopped
2. Salt and pepper, to taste
3. Croutons, toasted in olive oil
4. Shaved or grated parmesan cheese

For the dressing:

1. 2 tbsp Dijon mustard
2. 1 tbsp balsamic vinegar or red wine vinegar
3. 1 tsp Worcestershire sauce
4. 4 anchovy fillets
5. 2 garlic cloves
6. Juice of 1/2 lemon (1 to 2 tablespoons)
7. 1 large pasteurized egg yolk (optional)
8. 1/2 cup olive oil
9. 1/4 cup freshly grated parmesan cheese (about 1 ounce)
10. 1/2 tsp black pepper
11. 1/4 tsp kosher salt

Preparation

In a blender or food processor, combine the Dijon mustard, vinegar, Worcestershire sauce, anchovy fillets, garlic, lemon juice, and egg yolk (if using). Blend until smooth.

With the blender running, slowly drizzle in the olive oil until the dressing is emulsified. Stir in the parmesan, black pepper, and salt.

Toss the romaine lettuce with salt and pepper and enough dressing to coat. Top with the olive-oil toasted croutons and parmesan cheese.