INGREDIENTS
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3 small garlic cloves
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3-4 flat anchovy fillets, drained
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2 large egg yolks
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1 TBL white wine vinegar
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2 tsp balsamic vinegar
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1 1/2 tsp dijon mustard
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1 tsp worcestershire sauce
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1/4 tsp salt
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1 1/2 tsp fresh lime juice
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3/4 cup extra-virgin olive oil
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2 heads romaine lettuce-chopped
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1/4 cup parmesan cheese
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1 cup croutons