Servings: 4

Emulsify/whisk Emulsify/whisk
60ml/.25c Extra virgin olive oil 60ml/.25c Extra virgin olive oil
15ml/T lemon juice (Meyer) 15ml/T lemon juice (Meyer)
15ml/1T red wine vinegar 15ml/1T red wine vinegar
10ml/2t balsamic vinegar 10ml/2t balsamic vinegar
5ml/1t Worcestershire Sauce 5ml/1t Worcestershire Sauce
5ml/1t Dijon mustard 5ml/1t Dijon mustard
10ml2t lemon zest 10ml2t lemon zest
5ml/1t anchovie paste 5ml/1t anchovie paste
2 cloves crushed garlic 2 cloves crushed garlic
1 coddled egg yoke 1 coddled egg yoke
60ml/.25c freshly grated parmesan 60ml/.25c freshly grated parmesan
Lots of fresh cracked pepper and sea salt to taste Lots of fresh cracked pepper and sea salt to taste

Toss
1920ml/8c romaine or baby gem sliced
1 diced large avocado
120ml/.5c chopped toasted walnuts
480ml/2c sourdough croutons
Cubed sourdough bread tossed in 10ml/2T melted butter and 5ml/1T EVOO, clove crushed garlic and pinch sea salt toast in oven(about 10 minutes at 400)
120ml/.5c freshly grated parm