1 head Romaine lettuce
1/3 cup Parmesan cheese, grated
3 cloves garlic
3-6 anchovy fillets
1 egg yolk
pepper to taste
several dashes of Worcestershire sauce
juice of 1/2 a lime (approx)
1/2 cup olive oil
1. Mash garlic in a mortar. Place anchovies in a bowl and shred with a fork. Add garlic to bowl. Whisk in egg yolk, pepper, Worcestershire sauce and mix. Add lime juice to taste. Add olive oil in a thin stream while whisking. Add 2 tablespoons of the Parmesan.
2. Toss lettuce with dressing, sprinkle with remaining cheese and garnish with croutons.