1-2 oz. can anchovies
 2 cloves garlic
 1 t. dry mustard
 few dashes Tabasco
 juice of 1 lemon
 1/3 c. olive oil
 1/2 c. Parmesan
 In a wooden bowl with a wooden spoon, rub the drained anchovies into
 the sides of the bowl until pasty. Add the garlic and rub it into the
 anchovies. Add the Tabasco, lemon juice and mustard. Blend into the
 sides. Add the olive oil and blend well. Add the Parmesan and mix
 well. Now add 1 head of torn up Romaine lettuce. Toss. Add croutons
 and toss again. Serve immediately.