1 1/2 heads Romaine Lettuce, cleaned, rinsed and torn in pieces
3 Garlic Cloves
1/2 Tbsp. Dry Mustard
1 1/2 tsp. Worcestershire Sauce
juice of 1/2 Lemon
4 Anchovies
2 1/2 Tbsp. Red Wine Vinegar
1 C. Extra Virgin Olive Oil
2/3 C. grated Romano cheese
1 C. Croutons
Freshly ground White Pepper to taste
Dry and chill lettuce in refrigerator. In large wooden bowl, mash garlic with mustard,
Worcestershire, lemon juice, anchovies, and vinegar until smooth.
Pour in oil while whisking and mix until smooth. Mix in cheese. Add lettuce and
croutons.
Toss well and serve on chilled salad plates. Offer freshly ground white pepper on top
