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1
For the salad you will need 1 head Romaine lettuce, freshly grated Parmesan cheese (to taste), home made croutons, bacon bits (optional: home made are best), and lemon wedges.
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2
Make the dressing: Mix the pepper, garlic & egg yolks in a bowl. Slowly whisk in oil so the mixture thickens a bit. Add Tabasco, mustard, Worcestershire, vinegar & lemon juice. Whisk well. Salt to taste.
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3
The dressing will keep in refrigerator for a little while if tightly covered with Saran Wrap.
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4
The eggs will cause a skin to form eventually. If this happens, strain the dressing or whisk well before use.
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5
Wash lettuce. Discard any damaged leaves.
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6
Tear the good leaves into bite size pieces.
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Put into salad bowl.
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8
Add some dressing & toss to coat. Add Parmesan, croutons & bacon bits.
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Toss well to coat. If too dry, add more dressing.
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10
Serve immediately.
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11
Offer lemon wedges & more Parmesan.
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12
Accept praise gracefully.
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13
Notes:
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14
It barely makes enough dressing for one head of lettuce. If it turns out too dry, just use less lettuce next time.
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15
Tell your guests if they really want to ruin this great salad they can bring their OWN anchovies
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16
If it's too garlicky, strain the garlic solids out of the dressing before you serve [but CAN a dish be too garlicky?].
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17
If you want extra zing, use 2 - 3 dashes of Tabasco [be careful, a little bit goes a long way!].
