1/2 tsp dried ground mustard
1 tsp minced garlic
1 tbsp fresh or 1 tsp dried oregano
1/2 cup olive oil
1 tbsp each red wine vinegar, lemon juice and Worcestershire sauce (replaces anchovies)
2 small heads (or 1 large head) of romaine lettuce (can also use purchased spring mix, baby greens mix or baby romaine mix)
1/2 to 1 cup grated parmesan cheese
Cut or tear dry romaine lettuce leaves into bite sized pieces and place in a very large salad bowl. Make a dressing by beating the egg, mustard, garlic and oregano with a stick blender. Add olive oil very slowly as if to make mayonnaise. Once an emulsion is achieved, slowly add red wine vinegar, lemon juice and Worcestershire sauce. Add pepper to taste and beat until smooth. Toss lettuce with dressing and parmesan cheese. Serve with croutons, if desired.