1 large head romaine lettuce

8 Tbs Virgin olive oil

4 large cloves garlic

4 anchovy filets

2 tsp dijon mustard

1 tsp Worcestershire sauce

1 Tbs lemon juice

1 tsp red wine vinegar

1 tsp salt

1 tsp freshly ground black pepper

1/2 cup grated parmesan cheese

2 egg yolks, coddled (see below)

Croutons (see below)

Wash the romaine lettuce. Dry the lettuce, with paper towels. Tear into bite size pieces.

Mash the garlic cloves with a fork, in a wooden bowl. (coat bottom and lower sides of wooden bowl).

Add the anchovies and continue to mash, with the fork. Add the dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar, black pepper, and egg yolks and blend well. Whisk with a fork.

Slowly drizzle in the 8 tablespoons of olive oil, mixing with a wire whisk until a creamy mayonnaise forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss together and serve immediately.

Enjoy !!

Croutons - To make the croutons, drizzle olive oil over cubed pieces of bread (preferably French stick). Dust with garlic salt, and Parmesan cheese. lay flat on a cookie sheet, and place in oven. (350 degrees) .. cook for 2 minutes or until brown.

Coddled Egg - Place egg ( with shell ) into a cup of boiling hot water, for 1 minute. Remove egg shell. Separate egg yolk and egg whites. Use only the egg yolk for the recipe.

Variations - You can include chicken or shrimp. Make sure the chicken and / or shrimp are cooked before adding to salad. Add to top of salad.

Libra's tidbit - The original version was created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico.

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