Categories: Salads 
      Yield: 1 servings 
  
      1    Very fresh egg yolk                 1 c  Homemade croutons **** 
    1/4 ts Salt                                3 tb Fresh grated/hand 
      6 tb Divided olive oil                        Shredded Parmesan cheese 
      1 cl Garlic, crushed                     1 tb Fresh lemon juice/ 
    1/2 ts Worcestershire sauce                     Concentrate 
    1/2 ts Dijon style mustard                 2    Heads romaine lettuce 
      3 tb Apple cider vinegar                      Inside leaves only *** 
           Fresh ground black pepper       
  
  *** The lettuce is deribbed and torn into bite size pieces, rinsed and 
  thoroughly patted or spun dry in a salad spinner, you may need 3 heads 
  large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in 
  butter until golden brown, served warm on chilled crisp green. In a large 
  salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive 
  oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly 
  combined. With a gentle rolling motion, incorporate the romaine. Add the 
  vinegar and the remaining olive oil in the proportions of 1 part vinegar to 
  2 parts oil, until you have the consistency and flavor you desire. Roll the 
  salad again, adding black pepper to taste. The salad can be chilled at this 
  point, but not for too long. Just before serving, finish by placing warm 
  croutons in the center of the salad and the Parmesan in a ring around the 
  circumference. Roll gently to serve.