1 head romaine lettuce
2 cups croutons, divided
6 cloves garlic, minced
1 tablespoon prepared Dijon-style mustard
1 lemon, juiced
1 dash Worcestershire sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Clean lettuce thoroughly. Tear lettuce with hands (lettuce should never be cut) and set aside.
Crush 7 of the croutons in a large mixing bowl. Add the garlic, mustard, lemon juice and Worcestershire sauce. Blend in a mixer, add olive oil until creamy.
Pour dressing over the lettuce. Add parmesan, remaining croutons, toss and enjoy.