*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place garlic and salt in a wooden salad bowl; mash together with a fork until creamy. Mash capers into garlic paste. Mash anchovy paste into garlic mixture until creamy.
Whisk olive oil and black pepper into garlic mixture with a fork until well blended; stir in Worcestershire sauce, vinegar, mustard, and hot pepper sauce. Whisk egg yolks into mixture; whisk in lemon juice. Place romaine into the salad bowl and toss with dressing.
Sprinkle salad with bacon bits, croutons, and Parmesan cheese.
Use 2 heads of romaine lettuce if you like your salad less saucy.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.