Cut bacon into lardons (strips) and cook bacon till crispy. Reserve bacon fat and bacon bits.
Put egg yolks, mustard, salt, pepper, garlic, sugar, anchovies, lemon juice, tobasco, worchestershire sauce, and pickle juice into food processor.
Blend till all the ingredients are smooth.
Slowly add the vegetable oil and rendered bacon fat in the mixture.
Add parmesan cheese and mayo and blend till smooth.
Taste and adjust seasoning.
Dress the romaine (can be substituted with kale).
Toss with croutons, bacon bits, and more parmesan cheese.