Caesar Salad

• 2 heads Romaine lettuce
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 large clove garlic, crushed
• 1 lemon, cut in half
• Freshly ground pepper
• Freshly shaved Parmesan cheese
• 1 (2-ounce can) anchovy fillets, drained

1. Wash lettuce under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Place lettuce in large zip-top plastic bag; chill at least 2 hours.
2. Combine olive oil and next five ingredients in a jar. Cover tightly, and shake vigorously. Set aside.
3. Cut coarse ribs from large leaves of lettuce and discard. Tear leaves into pieces, and place in a large salad bowl. Pour dressing over lettuce; toss gently.
4. Squeeze juice from lemon halves over salad; shave cheese over salad. Top with Garlic Crostini and anchovies. Serve immediately.

olive oil, red wine vinegar, worcestershire sauce, salt, dry mustard, clove garlic, lemon, freshly ground pepper, freshly shaved parmesan cheese, anchovy

Taken from www.myrecipes.com/recipe/caesar-salad-9 (may not work)