Pinch of salt

Garlic clove

4 whole anchovies

1/2 teaspoon mustard powder

2 dashes Worcestershire sauce

Egg yolk from coddled egg

1/2 cup olive oil

Half lemon, squeezed

1 teaspoon red wine vinegar

Half head of romaine lettuce, cut into one-inch pieces


Parmigiano-Reggiano cheese

Cracked pepper

Put the salt in the bottom of a wooden salad bowl. Add garlic and crush, then add anchovies and mustard powder and continue to crush into fine texture. Add Worcestershire sauce and work into a paste. Add egg yolk, and crush, drizzling a little oil at a time while working mixture.

Once it becomes mayonnaise-like in texture, add vinegar and lemon juice and continue to mix thoroughly. When dressing is ready, add lettuce and toss thoroughly. Add cheese and croutons and continue to toss. Add pepper. Serve on chilled plates. Makes 2 to 3 salads.