2-4 flat fillets of anchovies
1 lg. egg
2/3 c. olive oil
1/4 c. red wine vinegar
1/4 c. grated Parmesan cheese
1 tsp. minced garlic
3 lbs. Romaine lettuce (about 18 c.)
2 c. seasoned croutons (onion-garlic)
1/4 c. Parmesan cheese

The dressing can be made up to 3 days ahead, but the lettuce is best prepared no more than 2 days ahead.

To make dressing, process 2-4 fillets of anchovies, 1 large egg, 2/3 cup olive oil, 1/4 cup red wine vinegar, 1/4 cup grated Parmesan cheese, and 1 teaspoon minced garlic in a blender or food processor until thick and smooth. Put in an air-tight container and refrigerate (at least overnight).

Put lettuce into paper towels and plastic bag and refrigerate. Not more than 15 minutes before serving, mix lettuce, croutons, and 1/4 cup Parmesan cheese in a large salad bowl. Shake dressing and pour over lettuce; toss and serve.

1 can anchovy fillets will do three batches of dressing.