- 4 anchovy fillets, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 11/2 teaspoons Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- 3/4 cup grated Parmesan cheese, divided
- 2 large hearts of romaine lettuce, torn into bite-size pieces (about 12 cups)
- 1 1/2 cups sourdough croutons
- Chopped fresh Italian parsley
- Whisk first 6 ingredients in small bowl. Gradually whisk in oil, then 1/2 cup cheese.
- Toss lettuce, croutons, 1/4 cup cheese, and dressing in bowl. Sprinkle with parsley and season to taste with pepper.