Though modern spins on this recipe classic often contain anchovies or anchovy paste, the original did not. Its delicate anchovy flavor came from Worcestershire sauce.
To ensure that things move smoothly, have all ingredients measured and ready to go at the outset.
To get a head start, I prep the romaine well ahead of time and layer the leaves between double sheets of paper toweling in a jumbo resealable plastic bag. Stored in the refrigerator, the greens remain crisp and fresh for at least 2 days.
Why pasteurized eggs? Because salmonella remains an ongoing problem. Many supermarkets now sell pasteurized eggs and the boxes are clearly labeled (I use the Davidson's brand). If pasteurized eggs are unavailable, choose farmers' market eggs or others from a local source you know and trust.
