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Ingredients
  • 2 garlic cloves
  • 4 egg yolks*
  • 6 anchovies
  • 1 tablespoon Dijon mustard
  • Juice of two fresh lemons
  • 1 cup olive oil
  • Salt
  • Cracked black pepper
  • 2 large heads of romaine lettuce, washed, ribbed and patted dry
  • 3 ounces Parmigiano-Reggiano cheese
  • 12 ounces of salad croutons
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