1 Tbs Anchovy paste
1 Tbs Lemon juice
2 Tbs Dijon mustard
1 Egg
3 cloves Garlic, pressed
1 tsp Worcestershire sauce
1/2 cup Olive oil
2 Tbs Parmesan cheese
In Food processor or blender:
Squeeze out anchovy paste. Add lemon juice. Add garlic. Add one egg, mustard, and Worcestershire sauce. Mix well. Slowly drizzle in the olive oil while mixing, until the mixture turns creamy. It usually takes about ½ cup of oil. Add some cheese and mix.
Prepare romaine lettuce, toss with dressing, and add cheese and croutons. Left over dressing keeps well in the refrigerator.