​This is a really simple recipe, in all honesty I don’t even follow it eactly each time.  So don’t worry about measuring everything exactly. Most recipes tell you to add the oil while your food processor is running but I find that is not necessary.  The Parmesan cheese can be added to your taste in both the dressing and the salad itself.  If you are using block cheese and grating your own it is nice to shave thin slices for the salad rather than grating.  

​Ingredients:

Anchovy paste to taste (can use whole anchovies as well about 4 is using whole)
2T Dijon mustard
1 T red wine vinegar
1 tsp Worcestershire sauce
2 cloves minced garlic
1/2 lemon, juiced
1/3 - 1/2 C good olive oil
1/2 C plus grated Parmesan cheese
Freshly ground pepper
Croutons to taste
Romaine lettuce

Instructions:
​

1. Place anchovy past, Dijon mustard, vinegar, Worcesterchire sauce, garlic and lemon juice in food processor and blend well ( a few seconds is good).
2. Add olive oil and blend well, then add 1/4 C Parmesan cheese and pulse a few times.  Set aside in fridge.
3. Wash and dry Romain lettuce and toss into a large bowl.
4. Drizzle about half of the dressing over the lettuce and toss to coat well.  If needed add additional dressing until you have the amount of dressing that suits you.
5. Add croutons and remaining cheese to salad and give one last toss to mix.