2 lg. heads Romaine lettuce, torn and chilled
3/4 c. freshly grated Parmesan cheese
1 c. croutons

DRESSING:

1/4 c. fresh lemon juice
1/4 c. red wine vinegar
3/4 c. good quality olive oil
1 lg. anchovy fillet or 1 tsp. anchovy paste
Garlic, pressed, to taste (2 cloves or more)
Pepper to taste
Dash of Worcestershire sauce
1 egg

Put egg, garlic and anchovy in blender container. Add a small amount of oil and blend on high speed until thick. Pour remaining oil in slow steady stream with blender running (like making mayonnaise). A few minutes before serving, add remaining dressing ingredients and mix on low just until blended.

Pour dressing over greens, a little at a time, and toss. Use just enough dressing to lightly coat leaves. Toss in Parmesan and croutons. Serves 8 to 10. Extra dressing will keep up to 4 days in refrigerator.