In the bowl of a food processor fitted with a metal blade, combine the egg yolks, garlic, mustard, lemon juice and vinegar, and Worcestershire. Pulse the mixture together until garlic is finely chopped. Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise like emulsion. Add the anchovies, pulse for 30 seconds, and season with salt and pepper to taste. This makes enough dressing for 8 servings. The extra dressing can be stored covered in the refrigerator 3 to 4 days. To serve, place the romaine in a large salad bowl. Add the Parmesan cheese and half the dressing. Crumble the toasted croutons roughly over the salad. Toss thoroughly to coat the greens evenly. Recipe by: CHEF DU JOUR SHOW #DJ9138
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|Serving Size: 1 Serving (1260g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 7939 (96%)|
|Amt Per Serving||% DV|
|Total Fat 882.2g||1176 %|
|Saturated Fat 130.4g||652 %|
|Monounsaturated Fat 422.9g|
|Polyunsanturated Fat 288g|
|Cholesterol 22mg||7 %|
|Sodium 2512.8mg||87 %|
|Potassium 567.1mg||15 %|
|Total Carbohydrate 99.5g||29 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 90.4g|
|Protein 27.2g||39 %|
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Calories per serving: 8309
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