Many years ago a young yeshiva bochur stayed with us for a number of months.  When he left, he made one request:  “When I get married, please give my wife this recipe!”  I happily complied.

3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon dry mustard
2 cans (4 ounces each) anchovies, drained
4 cloves garlic, crushed
2 teaspoons pepper
1 teaspoon Tabasco sauce
2 egg yolks
1 cup olive oil
2 heads of romaine lettuce, torn into small pieces
2 cups garlic croutons or garlic bagel chips, broken into small bits

In a food processor or using a hand blender, combine all dressing ingredients except olive oil. Mix well. Blend in olive oil until emulsified. Keep refrigerated until ready to use. At serving time toss lettuce with dressing and croutons.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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