3/4 C. olive oil
1/4 C. red wine vinegar
6 anchovy fillets, minced
4 tsp. minced garlic
1 TBSP fresh lemon juice
1 TBSP Dijon mustard
1 tsp. white pepper
1 C. freshly grated Parmesan cheese (about 3 oz.)
1 large head romaine lettuce torn into bite-sized pieces
Additional freshly grated Parmesan
Croutons
Blend first 7 ingredients in processor or blender.  Add Parmesan cheese
and blend just until combined.  Season to taste with salt.  Can be
prepared 2 days ahead; bring to room temperature and whisk before
serving.  Add croutons just before tossing salad.  Serves 4.