3/4 C mayonnaise (you can use light mayo or a mixture of light and regular)
3 T freshly grated parmesan, plus more for garnish
3 cloves garlic, minced
5 t lemon juice
1 1/2 t Worcestershire sauce
1 1/2 t dijon mustard
2 t anchovy paste
1/4 t salt (or to taste, you may not need any)
1/4 t black pepper
1 head washed, dried, and torn up romaine lettuce (or about 2 bags of washed and torn romaine)
Whisk together everything but croutons and lettuce (no surprise there!) until smooth. If it's too thick (brands of mayonnaise are all different), thin it with a little bit of milk. Right before serving, place as much lettuce as you need in a large bowl and top with croutons and however much dressing you want. Toss with tongs until lettuce is evenly coated. Serve with a sprinkle of parmesan on top. The dressing will stay good in the fridge for about a week, but only toss as much salad as you will eat right then because the dressed salad wilts quickly.
Yield: Depends on how much dressing you use and how big your salads are. I would say about 10 side salads.