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(Serves 1)
6 anchovy fillets
3 cloves garlic, chopped
1 shallot, chopped
1 tablespoon capers, chopped
Dash of Tabasco
Dash of Worcestershire
2 egg yolks
1 teaspoon Dijon mustard
1/2 cup lemon juice
1 1/2 cup canola oil
3 cups fresh romaine lettuce
Garnish with croutons
Garnish with Parmesan cheese
Salt and pepper, to taste
Combine all dressing ingredients in blender, except canola oil. While blending, slowly drizzle in oil. Toss romaine and croutons with dressing. Sprinkle with parmesan, salt, and pepper.