2 heads Romaine lettuce, cleaned, washed, spun dry, and cut into bite size pieces

SALAD DRESSING:

2 cans anchovy fillets -- open and put into a large wooden salad bowl. Cut the fillets into small pieces. Add 1 cup pure olive oil and 1/3 cup red wine vinegar; using a fork, mash the pieces of anchovies into a paste. This is important! Add 1 tablespoon Worcestershire sauce, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard (or more to taste), 1/2 tablespoon crushed garlic; mix and crush with fork, continuing a good mix of all ingredients. Add 2 egg yolks, mix well with fork into dressing. Let stand 15-20 minutes. Add Romaine, mix well. Add 1/2 - 3/4 cup Parmesan cheese and 1 to 2 cups of croutons. Mix and serve with freshly ground pepper.

Alternates: Add fried English walnuts as a substitute for some of the croutons, 3 tablespoons olive oil, 1 cup walnuts into small skillet. Stir constantly on medium heat. Watch for change of color and remove.

For blue cheese lovers, just before serving, crumble blue cheese on top.