Ingredients

2 pasteurized egg yolks 1 tablespoon Dijon mustard 4 to 5 garlic cloves (about 1 tablespoon), finely minced then mashed to make a paste 2 to 4 anchovy fillets, finely minced then mashed to make a paste, or 1 tablespoon anchovy paste 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 teaspoon Worcestershire sauce 1/2 cup olive oil 3/4 cup grated pecorino Romano cheese 1 teaspoon salt or to taste 1/2 teaspoon freshly ground black pepper 1 large (or 2 small heads) romaine lettuce, washed, dried and cut into 1-inch pieces 1 cup croutons

Description

In A Food Processor Or Large Bowl, Combine Egg Yolks And Mustard. Add Garlic And Anchovies And Pulse To Combine. Add Lemon Juice, Red Wine Vinegar, Worcestershire Sauce And Pulse To Combine. With The Machine Running, Gradually Add The Oil Until The Mixtur

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