Balsamic Caesar Salad

• One 2-ounce can flat anchovies, drained and coarsely chopped
• 3 tablespoons balsamic vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup freshly grated Pecorino Romano cheese
• 2 heads romaine lettuce (about 1 pound each), torn into bite-size pieces
• 1 small red onion, thinly sliced
• 1 cup homemade or store-bought plain or Parmesan croutons

1. In a mini food processor, combine the anchovies with the vinegar, mayonnaise, Worcestershire sauce, garlic and pepper; process until finely chopped.
2. With the machine on, add the olive oil in a steady stream.
3. Add the cheese and pulse just until combined.
4. In a bowl, toss the lettuce, onion and croutons with half of the dressing.
5. Add the remaining dressing, toss well and serve.

flat anchovies, balsamic vinegar, mayonnaise, worcestershire sauce, garlic, freshly ground pepper, extravirgin olive oil, freshly grated pecorino romano cheese, red onion, parmesan croutons

Taken from www.foodandwine.com/recipes/balsamic-caesar-salad (may not work)