Ingredients
2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
2 teaspoons Colatura di Alici Anchovy Extract
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Ultra Premium Extra Virgin olive oil - robust intensity

1 cup croutons
 
6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole

Directions
Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.

Drizzle the dressing on the lettuce, add croutons and more grated Parmesan