This traditional Caesar salad dressing uses four egg yolks.

Two Heads Of Romaine Lettuce (Cleaned And Cut Into About Two Inch Pieces)

Three Garlic Cloves

1 and 1/2 Teaspoons Of Sea Salt

1 and 1/2 Teaspoons Of Freshly Ground Black Pepper

A Teaspoon Of Anchovy Paste

1/2 Teaspoon Of Dry Mustard

1/2 Teaspoon Of Worcestershire Sauce

Two Tablespoons Of Grated Romano Cheese

A Cup Of Olive Oil

1/4 Cup Of Fresh Lemon Juice

1/4 Cup Of Red Wine Vinegar

Four Egg Yolks

A Cup Of Salad Croutons

In a large salad bowl, mash the garlic, the sea salt, and the black pepper with a fork to form a paste. Add the anchovy paste and mash again. Add the mustard, the Worcestershire sauce, and the grated cheese. Mix well. Add the lemon juice and the red wine vinegar. Whisk the mixture well. While continuing to whisk, slowly drizzle in the olive oil. Add the egg yolks. Whisk well until the dressing takes on the consistency of  mayonnaise.

Cover and refrigerate the dressing for at least 2-3 hours.

When you are ready to serve, add the lettuce to the salad bowl. Toss well. Garnish with the croutons and more grated cheese (if desired).