1 large head of Romaine lettuce, chopped
2 anchovies or 1 teaspoon anchovy paste
3 cloves of garlic
1/2 teaspoon coarse kosher salt
1/2 teaspoon black pepper, or to taste
1/2 teaspoon Worcestershire sauce
3/4 cup of shredded Parmesan cheese
2 teaspoons lemon juice
1 tablespoon mayo (not Miracle Whip)
1/2 teaspoon dijon mustard
1/4 cup vegetable oil or extra virgin olive oil
croutons.

Toss 1/2 of the Parmesan cheese in your salad and use the other 1/2 for topping both salads. Remember: the dressing will not stick to the lettuce if it's wet. Wash and dry lettuce in advance.

With 2 forks mash the salt, anchovies and garlic into a paste. Add the rest of the ingredients except lettuce and combine. Toss the Shepherd into the mixture divided into bowls topless remaining Parmesan cheese and croutons.

Another variation would be to add a chicken breast if you want to add a protein.

Submitted by: Holly Lynn Loussaert