This is a pantry-based version of the classic dressing. I've substituted Worcestershire sauce, which contains anchovies, for the fish that is traditionally used here. You can use this dressing in the typical salad of chopped romaine garnished with croutons. It's also great on grilled romaine or other grilled or steamed vegetables.
2 teaspoons Dijon mustard
2 tablespoons lemon juice or red wine vinegar
1 tablespoon Worcestershire sauce
1 small clove of garlic, minced
salt and pepper
1/2 cup olive oil
1 ounce freshly grated parmesan cheese
In a medium bowl, whisk the mustard, lemon or vinegar, Worcestershire, garlic and a pinch of salt and pepper. Slowly drizzle in the olive oil, whisking constantly to emulsify. Whisk in the cheese. Dressing can be used immediately or stored in the fridge, covered, for up to five days.