1 c. olive oil
2 tbsp. grated Parmesan cheese
3 tbsp. red wine vinegar
1 tsp. Worcestershire
3/4 tsp. salt
1/4 tsp. Dijon mustard
3 cloves crushed garlic
1 lg. head Romaine
1 c. croutons
1/4 c. Parmesan cheese
1 tbsp. lemon juice
Ground pepper

Combine first 7 ingredients and refrigerate for several hours. Wash Romaine lettuce and dry on paper towels. Tear Romaine into bite-size pieces.

Squeeze 1/2 lemon over Romaine and toss. Pour dressing over Romaine. Add 1/4-1/2 cup Parmesan cheese, ground pepper to taste; toss. Top with 1 cup croutons.