2 heads Romaine lettuce, leaves torn
2 oz. anchovies, drained
2-3 garlic cloves
1-2 boiled eggs, sliced
4 tbsp. lemon juice
1 tsp. dry mustard
1 tsp. Worcestershire sauce
dash Tabasco sauce
1 cup oil
1/2 cup grated Parmesan cheese
6 slices bacon, cooked and chopped
1 cup croutons

Directions:

Combine anchovies, garlic, egg, lemon juice, mustard, Worcestershire and Tabasco sauce  in a food processor. Add oil slowly.

Place torn lettuce in a large bowl; pour dressing over top and toss well. Add bacon, croutons and Parmesan cheese. Toss lightly.