1 egg yolk
1 tablespoon Dijon mustard
3 or 4 anchovy filets, minced
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1 cup olive oil
1 tablespoon warm water, if needed
1/2 cup freshly grated Parmesan
2 tablespoons unsalted butter
3 cloves garlic, chopped
1/2 loaf day-old bread, sliced into finger sized pieces
6 tablespoons finely grated Parmesan
2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
3/4 cup dressing
8 Parmesan croutons
1 tablespoon freshly grated Parmesan
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