Ingredients

Instructions

  1. In a food processor combine the egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped.
  2. Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion.
  3. Add the anchovy, pulse for 30 seconds, and season with salt and pepper to taste. (Can be stored covered in the refrigerator for up to 4 days).
  4. Place lettuce into 6 individual salad bowls (if wooden, smear with additional clove of garlic).
  5. Pour desired amount of dressing over top of each salad.
  6. Sprinkle with croutons, Parmesan cheese, and optional bacon bits.