1 tbsp. Worcestershire
2 tbsp. Dijon mustard
1/2 c. fresh lemon juice
6 c. eggs
2 c. Parmesan cheese
1/2 tbsp. salt
1 tbsp. coarse black pepper
1 tube anchovy paste
1 tbsp. fresh minced garlic
2 c. olive oil

Mix all ingredients except olive oil in electric mixer until well blended. Slowly pour oil into the rest of ingredients. While mixer is running at medium speed. Mix an additional 15 minutes. Chill. Chilled dressing will be very thick but will thin when mix with a spoon. Toss dressing with romaine and toasted croutons. Dressing will keep 2 weeks in refrigerator.