• ½ Cup olive oil
• 3 Tablespoons fresh lemon juice
• 1 Teaspoon Worcestershire sauce
• 1 Teaspoon Dijon mustard
• 1 Large clove garlic, minced
• 4 Anchovy fillets, cut-up
• 1 Large head romaine
• ¼ Cup Colonna Grated Parmesan cheese
• 1½ Cups croutons (recipe below)

In large salad bowl, combine first 6 ingredients; blend well. Add greens, croutons and cheese; toss to blend. Makes 4 servings.

PUMPERNICKEL CROUTONS

• 2 Tablespoons olive oil or unsalted butter
• 1½ Cups (3 slices) pumpernickel bread crumbs
• 1 Tablespoon chopped chives
• 1 Tablespoon chopped parsley
• ¼ Cup Colonna Grated Parmesan Cheese

In large skillet, brown bread cubes in oil stirring constantly. Add chives and parsley; toss to coat. Remove from heat. Toss with cheese.