2 Eggs
1 tablespoon Dry Mustard
2 - 3 cloves Garlic
1/2 teaspoon Worcestershire Sauce
1 tablespoon Vinegar
1 tablespoon Lemon Juice (bottled is alright)
2 drops Tobasco Sauce
1 cup Light Olive Oil (or vegetable oil)
In food processor put the garlic and chop fine.  Add all 
remaining ingredients except the oil.  Blend until all is well 
mixed.  Slowly add oil while blending, then blend for 2 
minutes.  
Tear up one head of romaine lettuce into bitesize pieces.  Mix 
approx. 1/2 of dressing in.  Sprinkle on 1/4 cup parmesan 
cheese, 1/4 cup bacon bits and 1/2 cup croutons.  Mix all and 
serve.  Store remaining dressing in the fridge.  It will only 
keep for about 5 days.  It is best if dressing is made up in 
the morning for dinner that night.