The original recipe (as passed to me by Emily Wolf, via my friend Abbi Crecca) called for 1/4 cup water as well. I have found that romaine is difficult to wash and dry, so I just shake the leaves as best I can – which leaves them rather wet. Then I combine with this thicker version of the dressing. Perfect!
1/2 cup grated parmesan
1/4 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon mashed anchovy fillets (preferred) or anchovy paste
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dijon or dry mustard
4 cloves garlic, minced (vary according to garlic tolerance)
8 cups (2 heads) romaine lettuce
High-quality anchovy fillets (optional)
Mix together ingredients 1 – 8 (parmesan through garlic), reserving half the parmesan. Will dress about 8 cups romaine or about 6 servings. Garnish with remaining 1/4 cup parmesan, lemon wedges, and anchovies.