1 head Romaine lettuce

Break leaves into bite size pieces.
Wash and blot dry with a towel.

Dressing:

Juice of 1 or 2 lemons
1 tablespoon Dijon Mustard
1 tablespoon apple cider vinegar
6 to 10 cloves of garlic squeezed through a garlic press
1 teaspoon worcestershire sauce
1/2 cup Hellman's mayonnaise.
Cayenne, black pepper and salt, to taste.
parmesian cheese

Croutons
Bacon bits

Pour the dressing over the leaves and toss until all the leaves
are coated. Add the bacon bits and croutons on top of
the salad after serving, to keep them crisp.
Serve and eat immediately.