2 fresh lemons
2 garlic cloves, peeled and quartered
2 pasteurized eggs (these are identified in stores as "pasteurized" and although not cooked have been sufficiently heated for food safety)
1 teaspoon Worcestershire sauce
4 boneless anchovies, optional
1/2 cup extra-virgin olive oil
1/2 baguette loaf or 1 epee (a small loaf of French bread), cut into cubes
1/4 cup olive oil
1 teaspoon garlic powder
Freshly ground black pepper
1 large head romaine lettuce, soaked in salt water to remove grit and dried in a salad spinner
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