INGREDIENTS

• 4 cloves garlic, peeled
• 1/2 teaspoon salt
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste
• 2 to 4 anchovies, rinsed and mashed or equivalent in paste
• 1/2 cup extra virgin olive oil
• 2 large eggs, gently boiled for 1 – 2 minutes

• 2 heads romaine lettuce, chopped
• 3/4 cup parmesan cheese, grated
• croutons
• bacon, fried crispy and broken into pieces

DIRECTIONS

1. Bring small pot water to boil. Add eggs and boil 1 to 2 minutes. This reduces the risk of salmonella from using raw eggs. Remove and set aside.
2. In food processor, mash garlic and salt.
3. Add lemon juice, Worcestershire sauce and anchovies. Blend until well combined.
4. Add olive oil slowly and blend.
5. Add eggs (some of white will stick to the shell, that’s fine). Blend again.
6. Refrigerate until using.
7. Serve mixed over romaine lettuce, toss with parmesan, croutons and bacon pieces.

I have kept leftover dressing for a day in the refrigerator but because of the egg, I would not keep it much longer than that.

Pre-cooked bacon kept in the freezer works very well as a quick add to salads. Just heat until crispy in the microwave, cool and break into pieces.

Yield: enough for 2 large salads.