|Garlic||1 Clove (5 gm)|
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 Lemon)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Dry mustard||1⁄8 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Romaine head||2 Large|
|Croutons||1 Cup (16 tbs)|
Mash garlic wooden bowl; add anchovies.
Add lemon juice.
Warm egg in hot water;separate egg.
Discard egg white; add egg yolk to bowl.
Blend until thick and creamy.
Add olive oil slowly, beating with spoon until blended.
Add vinegars, mustard, salt, pepper and cheese.
Break lettuce into bite-sized pieces; add to bowl.
Toss salad well.
Add croutons; toss lightly.