1/4	cup (60 ml) olive oil

4	teaspoons (20 ml) red wine vinegar

3	anchovy fillets, blotted with paper towels and minced

2	garlic cloves, minced

1	tablespoon (15 ml) fresh lemon juice

3/4	teaspoon (3.75 ml) Dijon mustard

1/2	teaspoon (2.5 ml) Worcestershire sauce

3	tablespoons (27 g) grated Parmesan cheese

salt (optional) and freshly ground pepper

3	heads romaine lettuce, washed and torn into pieces

2	cups (90 g) fat-free croutons

1. In a food processor or blender, combine olive oil, red wine vinegar, anchovy fillets, garlic, lemon juice, mustard, and Worcestershire sauce. Process until smooth. Add 1 tablespoon of the grated Parmesan; process for another 5 seconds. Set aside.
2. Place the romaine in a large salad bowl. Season with salt (if using) and pepper. Drizzle the prepared dressing over the greens; toss to evenly coat.
3. Add the croutons and toss again. Divide the salad between 12 salad plates; sprinkle each with some of the remaining Parmesan cheese. Serve at once.