1 1/2 heads Romaine lettuce, cleaned, rinsed & torn in pieces
3 garlic cloves
1/2 tbsp. dry mustard
1 1/2 tsp. Lea & Perrins
Juice of 1/2 lemon
4 anchovies
2 1/2 tbsp. red wine vinegar
1 c. extra virgin olive oil
2/3 c. grated Romano or Parmesan cheese
1 c. homemade croutons
Freshly ground pepper to taste

Dry and chill Romaine in refrigerator. In large wooden bowl, mash together garlic cloves, mustard, Lea & Perrins, lemon juice, anchovies and vinegar until smooth. Pour in olive oil while whisking and mix until smooth. Mix in cheese. Add lettuce and croutons. Toss well and serve on chilled salad plates. Sprinkle with freshly ground pepper. Makes 6 servings.