3/4 C. olive oil
 1/4 C. red wine vinegar
 6 anchovy fillets, minced
 4 tsp. minced garlic
 1 TBSP fresh lemon juice
 1 TBSP Dijon mustard
 1 tsp. white pepper
 1 C. freshly grated Parmesan cheese (about 3 oz.)
 1 large head romaine lettuce torn into bite-sized pieces
 Additional freshly grated Parmesan
 Blend first 7 ingredients in processor or blender.  Add Parmesan cheese
 and blend just until combined.  Season to taste with salt.  Can be
 prepared 2 days ahead; bring to room temperature and whisk before
 serving.  Add croutons just before tossing salad.  Serves 4.