Place the first 4 ingredients into a blender and pulse until garlic is finely minced. 

With the blender running on a slow speed, remove the top plug from blender lid and very slowly stream evoo in. When all oil has been added, turn off the blender and taste the dressing. Add salt and pepper to taste and pulse to combine. 

For an egg-free dressing: Replace egg and oil with ¾ cup of mayonnaise. Blend mayo, garlic, lemon juice, and fish sauce in the blender until garlic is chopped. Add salt and pepper to taste, and pulse to combine. 

CLASSIC SERVING: 

Romaine lettuce, homemade croutons and shaved Parmesan