1/2 cup good quality olive oil
2 tbsp. freshly squeezed lemon juice
2 large garlic cloves, crushed
1 tsp. anchovy paste
1/2 tsp. Worcestershire sauce
1/4 tsp. each of granulated sugar, dry mustard, salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

Makes 1 cup

Recipe from Chatelaine Cook Book 

Measure all the ingredients into a medium size bowl and whisk together.  Use right away or seal in a jar and refrigerate.  The dressing will keep for at least a week in the refrigerator.  Makes enough to toss with 2 small heads of romaine lettuce.