2 heads Romaine lettuce, torn into bite-size pieces
1-2 slices ``good'' sourdough bread, 1-inch thick
2 anchovy fillets (or substitute 2 teaspoons anchovy paste)
2 cloves garlic
1 egg yolk
1-1/2 teaspoons fresh lemon juice
1-1/2 teaspoons red-wine vinegar
Dash of Worcestershire sauce
Dash of Tabasco
1 cup extra-virgin olive oil
1/3 cup heavy cream
Salt and pepper to taste
1/2 cup grated Parmesan
Wash and dry lettuce. Remove crust, toast, and then dice bread. Set aside.
For the dressing, rinse anchovies and pat dry. Mash garlic and anchovies into a paste. (Or, substitute 2 teaspoons anchovy paste for anchovies adn garlic.) Set aside.
In a mixing bowl, whisk the egg yolk with the lemon juice, vinegar, Worcestershire sauce, and Tabasco. Slowly add the oil, whisking constantly. When the emulsion begins to thicken, add a small amount of it to the anchovy paste to thin it. Alternate adding oil and paste to the emulsion until all is incorporated. Then slowly add the cream, whisking, until desired consistency. Add salt and pepper to taste. Adjust lemon and vinegar if needed.
To finish the salad: In a large bowl, toss lettuce, croutons, grated Parmesan, and dressing (you may not need all of the dressing.) If desired, top salad with grilled shrimp or chicken. Serves 4.