1½tablespoonsred wine vinegar(or apple cider vinegar)
2egg yolks
½tablespoongarlic, finely minced or pureed
1tablespoonDijon mustard
2tablespoonsWorcestershire sauce
2tablespoonslemon juice
parmesan, shredded (optional) See Recipe Notes
salt and pepper to taste
Instructions
Separate eggs; reserve yolks; set aside
In a large glass bowl, combine and whisk all ingredients
Allow dressing to chill for 10 minutes, covered in refrigerator
Drizzle over romaine lettuce and toss to coat evenly; garnish with Parmesan cheese and croutons
Serve immediately
Notes
Store in the fridge up to one week
If you're worried about consuming raw egg yolks, substitute with pasteurized yolks (just the yolks; do not substitute with EggBeaters™ or another brand of "egg product"-those contain egg whites and the dressing won't work -or-
Apple cider vinegar can be used instead of red wine vinegar
The original recipe does not have shredded Parmesan in the dressing, but you can add some if you prefer (1 tablespoon should be enough)
I've made this dressing many times and even though you can serve it immediately, I think it tastes better and the flavors develop more if you let it sit in the fridge for about an hour.