Ingredients

6 cloves garlic
6 anchovy fillets
1 cup olive oil
4 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
1 cup shredded parmesan cheese
2 coddled eggs
1 teaspoon sugar
salt & pepper to taste

Salad:
2 heads romaine lettuce
1 cup croutons
fresh mint -- optional
bacon, cooked and crumbled

Description

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