Juice of 1 lime
1 egg (I omit this)
½ tsp of dry mustard
Freshly ground pepper
1 ½ tsp anchovy paste (I omit this)
½ tsp Worcestershire sauce
3 Tbsp wine vinegar
4 Tbsp olive oil
3 cloves of garlic, crushed
Mix all dressing ingredients and store in a glass jar in the fridge until needed. To prepare salad, rip romaine lettuce, add desired dressing and toss. If you are adding grated parmesan cheese and croutons give a final toss (I omit this).
For a complete meal, add a portion of organic chicken breast
You will want to bring the jar of dressing out before using (room temperature) as the oil will harden somewhat. Use dry lettuce leaves so the salad dressing will cling. I wrap my lettuce in a towel and store in the fridge in a plastic bag.