One 2-ounce can flat anchovies, drained and coarsely chopped
3 tablespoons balsamic vinegar
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Pecorino Romano cheese
2 heads romaine lettuce (about 1 pound each), torn into bite-size pieces
1 small red onion, thinly sliced
1 cup homemade or store-bought plain or Parmesan croutons
In a mini food processor, combine the anchovies with the vinegar, mayonnaise, Worcestershire sauce, garlic and pepper; process until finely chopped. With the machine on, add the olive oil in a steady stream. Add the cheese and pulse just until combined.
In a bowl, toss the lettuce, onion and croutons with half of the dressing. Add the remaining dressing, toss well and serve.