3/4 C. mayonnaise
1/4 C. olive oil
3 cloves garlic, crushed
3-4 filets anchovies, finely chopped
1 tsp. Worcestershire sauce
2 tsp. dijon mustard
2 tsp. lemon juice, and maybe more
1/4 C. fresh parmesan cheese, plus more for sprinkling

Romaine lettuce, torn in pieces
something crunchy: croutons are traditional, I also use toasted nuts

Whisk the dressing ingredients together, and toss a few spoonfuls with a bowlful of salad. This is one salad that’s better to toss all together rather than drizzle on the dressing at the table. Sprinkle with the croutons or nuts and some extra parmesan cheese. Make sure everyone you’ll be breathing around eats some too!