- 2 large egg yolks
- 3 anchovy fillets
- 2 garlic cloves
- 125ml (½ cup) olive oil
- 15ml (1 tbsp) Worcestershire sauce
- 15ml (1 tbsp) fresh lemon juice
To make the dressing, place the egg yolks, anchovies and garlic in a blender. With the motor running, gradually add the oil, then the Worcestershire sauce and lemon juice. Blend until smooth and creamy.
Toss the dressing though the lettuce, add the croutons and Parmesan and serve immediately.