3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 to 3 cloves garlic, minced
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon of Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon anchovy paste (optional)
3/4 cup olive oil
2 tablespoons grated Parmesan cheese
2 to 3 hearts of romaine lettuce, chopped
1/2 cup shredded Parmesan cheese
1 to 2 cups Croutons
Whisk together lemon juice, vinegar, garlic, mustard, mayonnaise, Worcestershire, pepper, and anchovy paste. Slowly whisk in olive oil. Whisk in grated Parmesan. You can also throw all the dressing ingredients in the blender and blend until smooth. Refrigerate dressing until ready to use. If it gets a little too thick, stir in some water.
Toss some of the dressing of with lettuce. Top with shredded Parmesan cheese, more freshly ground black pepper and croutons. Want to get a little fancy? Dip whole hearts of romaine leaves into the dressing. Place 4 to 6 leaves on a plate. Then top with Parmesan cheese and croutons.
The extra dressing keeps in the fridge for a few days.