6 cups romaine lettuce 
1 can anchovies (drained)
1 tsp. dry mustard 
1 tsp. Worcestershire sauce 
1 clove garlic 
2 tbsp. lemon juice 
1/4 cup grated Romano cheese 
1 egg yolk 
3/4  cup olive oil 

Rinse lettuce thoroughly. Make three lengthwise cuts and three cross wise cuts in lettuce to make bite size. Puree 1/2 can anchovies, garlic and egg in food processor. Slowly add olive oil to emulsify until thick (the longer you emulsify the more like mayo the dressing will get). Add lemon, dry mustard and Romano cheese. Toss lettuce with dressing and top with sliced anchovies. 

Yield: 6 Servings - approximately 1.5 net carbs per serving