In a blender, food processor, mixer or bowl using a whisk, add all the ingredients except the oil and mix well.
With the motor running, slowly add oil in a steady stream.
The slower the oil is added, the thicker the dressing will be.
Will keep for up to two weeks in the refrigerator.
To make the salad, allow 2 cups of washed, dried and torn romaine lettuce per person.
Toss with enough dressing to coat the romaine and garnish with grated Parmesan Cheese and croutons.
*To make a quick version of croutons, toast up your favourite bread, let cool and cut into ½” croutons. The dressing will give the croutons lots of flavour.