| 10 oz Romain Lettuce, chopped into 1 in. squares | 1/2 cup Quality Virgin Olive Oil |
| 2-3 Canned Artichoke Hearts, diced | 1 tsp Lemon Juice |
| 1 Tbs Fresh Garlic, pressed | 2 Tbs Red Wine Vinegar |
| 1 Tbs Dijon Mustard | 1/4 cup Parmesan Cheese, freshly grated |
| 1/2 Tbs Worcestershire Sauce | 1 cup Seasoned Crutons |
| 1 Boiled Egg, diced | Freshly Ground Black Pepper |
Place anchovies and fresh garlic in a wooden bowl. Crush into a fine paste with 2 dinner forks. Add Dijon mustard and Worcestershire sauce to the paste and stir. Add egg yolk and continue to stir. Slowly add olive oil while continuously stirring. Add lemon juice, red wine vinegar, and haf of the Parmesan cheese. Stir. Place Romaine lettue in the dressing mixture and toss, making sure to wet all sides of the lettuce squares. Add croutons and remaining Parmesan cheese and toss lightly.
Adapted From Primesteakhouses.com
