DRESSING:

1 tsp. grated lemon peel
3 tbsp. lemon juice
1 tsp. Dijon mustard
1 tsp. anchovy paste
1 tsp. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. olive oil or oil
1 tbsp. dairy sour cream

SALAD:

1 head (10 c.) Romaine lettuce, torn into bite-sized pieces
4 oz. (1 c.) freshly grated Parmesan cheese
1 1/2 c. cheesy garlic croutons

In medium bowl, using wire whisk, blend all dressing ingredients except oil and sour cream. Gradually add oil, whisking constantly until smooth. Add sour cream, whisking until smooth.

In large bowl, combine all salad ingredients; toss gently. Pour dressing over salad; toss to combine. 12 (1 cup) servings.