1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1-1/2 teaspoons Worchestershire sauce
2 anchovies, drained
1 large garlic clove
2 heads romaine lettuce, torn into bite size pieces
Croutons
Additional grated Parmesan cheese
Combine first 7 ingredients in a food processor and blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Place lettuce in large bowl. Add enough dressing to coat. Season with salt and pepper. Sprinkle with croutons and additional cheese.
