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Crush a clove of garlic in a large salad bowl. Add
1/4 tsp salt and rub the bowl with a piece of
waxed paper. Crush 4 of the anchovies and all the
capers with a fork to make a paste. Add the egg
yolks, dash of Worcestershire sauce, dash of
Tabasco sauce, and a small pinch of mustard. Start
adding the oil very slowly, stirring constantly
with a fork. It should have a mayonnaise-like
consistency. Now add the vinegar, again a little
at a time stirring constantly. Add the lemon
juice. Tear up the lettuce and place on top of
this dressing. Toss lightly. Cut up the remaining
2 anchovies and add to the lettuce with the
Parmesan cheese and croutons. Toss again. Make
sure the salad plates are well chilled - grate
come black pepper on them before serving the
salad.
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