Ingredients

• 1 head romaine
• ⅓ cup extra virgin olive oil
• 1 large clove fresh garlic, minced
• 1 Tbsp anchovy paste, or slightly more
• 4 to 6 drops Worcestershire sauce
• ½ tsp fresh pepper⅛ tsp dry mustard
• Juice of 1 lemon. Meyer lemons are noticeably less tart. Adjust accordingly. Much better to use Eureka lemons.
• 1 egg white (uncooked)
• 1 cup, approximately, fresh grated Parmesan Reggiano
• 1 cup, approximately, Homemade Croutons

Instructions

Set out all ingredients. Chill serving plates.
Wash, tear and spin romaine lettuce. Keep cold!

In a large bowl, add anchovy paste, garlic, olive oil, Worcestershire, pepper, dry mustard and lemon juice.

Whisk until well blended.
Add egg white. Whisk until emulsified.
Remove about ⅓ of the dressing to a small bowl. Reserve.
Add romaine, ¾ of the grated cheese and croutons.
Toss and mix well.

Taste with a lettuce leaf.