Unseasoned croutons
2 lg. heads romaine lettuce
1 can (2 oz.) flat anchovy fillets, drained
2 tbsp. red wine vinegar
1 tbsp. lemon juice
1 1/2 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 lg. clove garlic
1/2 c. olive oil
1/3 c. grated Parmesan cheese
Freshly ground black pepper

Mash anchovies with fork on piece of waxed paper and scrape into medium bowl. Stir vinegar, lemon juice, mustard, Worcestershire and garlic in with anchovies and blend until smooth. Stirring rapidly and constantly, gradually add oil in thin steady stream. Once oil is mixed in well, stir in cheese. Toss with romaine and croutons and garnish with black pepper. (Dressing may be made up to 4 days ahead and refrigerated.)