Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Very fresh egg yolk 1 c Homemade croutons ****
1/4 ts Salt 3 tb Fresh grated/hand
6 tb Divided olive oil Shredded Parmesan cheese
1 cl Garlic, crushed 1 tb Fresh lemon juice/
1/2 ts Worcestershire sauce Concentrate
1/2 ts Dijon style mustard 2 Heads romaine lettuce
3 tb Apple cider vinegar Inside leaves only ***
Fresh ground black pepper

*** The lettuce is deribbed and torn into bite size pieces, rinsed and
thoroughly patted or spun dry in a salad spinner, you may need 3 heads
large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in
butter until golden brown, served warm on chilled crisp green. In a large
salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive
oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly
combined. With a gentle rolling motion, incorporate the romaine. Add the
vinegar and the remaining olive oil in the proportions of 1 part vinegar to
2 parts oil, until you have the consistency and flavor you desire. Roll the
salad again, adding black pepper to taste. The salad can be chilled at this
point, but not for too long. Just before serving, finish by placing warm
croutons in the center of the salad and the Parmesan in a ring around the
circumference. Roll gently to serve.

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