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Coddling the egg yoke- take room temperature egg and put into boiling
water for 1 minute, the run under cold water.
Place anchovies and fresh garlic in wooden salad bowl. Crush into fine
paste with two dinner forks.
Add Dijon mustard and Worcestershire sauce to paste and stir. Add egg
yolk and continue to stir. SLOWLY add olive oil while continuously
stirring. Add lemon juice, red wine vinegar and half the parmesan
cheese. Stir.
Place Romaine lettuce in dressing mixture and toss, making sure to wet
all sides of the lettuce leaves. Add croutons and remaining parmesan
cheese. Toss lightly.
Serve on cold plates with chilled forks. Sprinkle with ground pepper
to taste.
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