2 Eggs
1 tb Dry mustard
2 cl Garlic; up to 3
1/2 ts Worcestershire Sauce
1 tb Vinegar
1 tb Lemon juice (bottled is alright)
2 dr Tabasco sauce
1 c Light olive oil (or vegetable oil)
In food processor put the garlic and chop fine. Add all remaining
ingredients except the oil. Blend until all is well mixed. Slowly
add oil while blending, then blend for 2 minutes.
Tear up one head of romaine lettuce into bitesize pieces. Mix
approximately 1/2 of dressing in. Sprinkle on 1/4 cup parmesan
cheese, 1/4 cup bacon bits and 1/2 cup croutons. Mix all and serve.
Store remaining dressing in the fridge. It will only keep for about
5 days. It is best if dressing is made up in the morning for dinner
that night.
