5 TBSP EXTRA VIRGIN OLIVE OIL
2 TBSP RED WINE VINEGAR
1 TBSP LEMON JUICE
10 CAPERS
SALT AND PEPPER TO TASTE
2 EGG YOLKS
1 TSP GARLIC
1 DASH TABASCO & 2 DASHES WORCESTESHIRE
1 TBSP MUSTARD
SALAD:
1 HEAD OF ROMAINE LETTUCE
1 TBSP GRATED PARMESAN
1/2 CUP OF CROUTONS
ANCHOVIES (OPTIONAL)

1. Dressing
2. Beat all ingredients together and set aside
4. Wash and spin dry one bunch of romaine lettuce, sprinkle with parmesan, capers and croutons
6. Gently toss salad greens with prepared dressing until leaves are coated. Taste for seasoning.

by Patti McGuigan