Blend anchovies with dijon mustard, vinegar, Worcester, garlic, and lemon juice.

Slowly mix in olive oil, parmesan, salt, and black pepper while continuously scrapping food remnants from the side of the processor.

For homemade croutons, simply slice bread into 1-inch cubes and assort on a baking sheet. Lightly dust with olive oil mixed with minced garlic and assemble on a baking sheet. Ensure all cubes have space around them, so they don’t get soggy.

Toss whole romaine lettuce with half of the dressing mixture and a handful of parmesan cheese.

Assort lettuce on platter. Add cooled croutons and drizzle the rest of the dressing on top. Top with fresh grated Parmesan