2 oz. mayo
½ cup Dijon mustard
1/2 cup EVO
1/4 cup white wine vinegar
1/2 cup lemon juice
2 tbsp chopped capers
5 cloves garlic, chopped
4 anchovies (optional)
In a food processor mix mayo, mustard, capers, garlic, lemon juice and vinegar and anchovies. (optional)
When smooth, add EVO in a thin, slow stream.
Season with salt and pepper to taste.
1 package romaine hearts (3 hearts cleaned)
3 hard-boiled eggs, chopped
6 pieces of bacon crisped and crumbled
1 cup fried onions
½ cup grated Parmesan cheese
In a large bowl, toss lettuce, Parmesan and dressing.
Divide evenly on 6 chilled plates, stacking leaves.
Top each with remaining ingredients.