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Ingredients 2 large heads romaine lettuce 1 pound smoked slab bacon, thick-cut 1 cup garlic croutons (link in story above) For the dressing: 6 oil-packed anchovy fillets, patted dry 2 cloves of garlic, chopped 1 teaspoon Dijon mustard 1 large egg, room temperature juice from lemon, seeds removed 1 tablespoon capers cup vegetable oil 2 tablespoons extra virgin olive oil 1 cup Parmesan cheese, fresh-grated, divided in two dash Worcestershire sauce dash of hot sauce salt and fresh-ground black pepper to taste wedge of lemon for garnish, optional Directions Preheat oven to 425F
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