3/4 c. extra virgin olive oil
1/3 c. Parmesan cheese
3 tbsp. freshly squeezed lemon juice
1-2 tbsp. minced onion
1 tsp. sea salt
3/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/4 tsp. freshly ground pepper
Caesar Salad croutons
1 can anchovy fillets

Combine first 9 ingredients in a jar and shake well. Refrigerate overnight. Toss with 1 head of Romaine lettuce, torn. Add Caesar salad croutons. Mix well.

To Serve: Place in bowl. Layer 1 to 2 fillets of anchovies on top.