Caesar Salad with Garlic

¼ cup red wine vinegar
6 anchovy fillets, minced
4 teaspoons minced garlic
1 Tablespoon fresh lemon juice
1 Tablespoon Dijon mustard
½ teaspoon white pepper
¾ cup olive oil
1 cup grated Parmesan cheese
1 large head romaine lettuce, torn into bite-size pieces
Additional grated Parmesan cheese
Croutons

Blend first 6 ingredients in an electric blender. With electric blender on whip, slowly drizzle in the olive oil. Add 1 cup grated Parmesan cheese and blend until combined. Season to taste with salt. (Note: Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature and whisk to blend before using.)

Place lettuce in large bowl. Add enough dressing to season to taste and toss well. Divide salad among plates. Sprinkle with additional Parmesan cheese. Top with croutons and serve. Yield: 4 servings.