1/4 cup fresh lemon juice
2 Tbs water
2 Tbs grated Parmesan cheese
2 medium garlic cloves, sliced
1 tsp olive oil
1 Tbs red wine vinegar
2 average anchovies canned in oil, drained, and finely chopped or mashed with a fork
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp freshly-ground black pepper
4 cup romaine lettuce, chopped, rinsed well and patted dry sherry


Combine all ingredients, except lettuce, in a blender or food processor; purée until blended. (Note: Omit the anchovies if you do not like their flavor.)
Place lettuce leaves in a large bowl and toss with dressing until well coated.