Yield
Makes 4 to 6 servings

How to Make It

Puree the garlic, mustard, vinegar, Worcestershire sauce, and anchovies (if using) in a blender until smooth. With the blender running, add the oil in a steady stream. Season with the salt and pepper and thin to taste with the lemon juice. Drizzle over the romaine and add the croutons. Toss well and serve, garnished with the Parmesan.

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