Bacon Caesar Salad

• 6 ounces thick-cut bacon (6 to 8 slices), cut into pieces
• 2 flat anchovy fillets, finely chopped
• 1 garlic clove, finely chopped
• 2 teaspoons fresh lemon juice
• 2 teaspoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil
• 2 heads romaine, quartered lengthwise, cut crosswise into 1/2-inch strips
• 1 1/2 cups freshly grated Parmesan

1. Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. (Bacon can be cooked, cooled and covered 6 hours ahead.)
2. Mix anchovies, garlic, lemon juice, red wine vinegar, mustard and Worcestershire sauce in a blender. Add olive oil and blend until smooth. (Dressing can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before using.)
3. Combine lettuce and bacon in a large bowl, drizzle with dressing and toss to coat. Add cheese and toss again. Serve immediately, sprinkled with croutons if desired.

bacon, anchovy, garlic, lemon juice, red wine vinegar, mustard, worcestershire sauce, extravirgin olive oil

Taken from www.myrecipes.com/recipe/bacon-caesar-salad (may not work)