Ingredients

• 12 cups packed torn romaine leaves (1 large head)

Croutons:

• 4 cups cubed (3/4 inch/2 cm) French bread
• 4 cups cubed (3/4 inch/2 cm) Italian bread
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Dressing:

• 1 egg yolk
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 2 cloves garlic minced
• 2 anchovy fillets chopped (or 1 teaspoon/5 mL anchovy paste)
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese