Ingredients

• 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

Instructions

1. Whisk first 6 ingredients in small bowl. Gradually whisk in oil, then 1/2 cup cheese.
2. Toss lettuce, croutons, 1/4 cup cheese, and dressing in bowl. Sprinkle with parsley and season to taste with pepper.