Instructions
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Use a very large round bottom bowl to make blending easier
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Tear or cut Romaine Lettuce into bite size pieces and set aside
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Add anchovies to bowl and mush using 2 forks
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Add egg yolk - blend
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Add garlic - blend
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Add Dry Mustard - blend
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Add Worcestershire Sauce - blend
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Add Juice from ½ lemon - blend
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Add Red Wine Vinegar - blend
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**Now for the tricky part**
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Drizzle olive oil around sides of bowl while vigorously
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blending with a fork until all ingredients emulsify
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Add Romano - blend vigorously until dressing thickens
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When ready to serve - add lettuce and toss
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Top with croutons and Garnish with Romano Cheese