Recommended romaine lettuce varieties: Jericho or Forellenschluss (literally, “speckled like a trout”)
To make the dressing for one large head of romaine, whisk together 2 tbsp. balsamic vinegar, 1⁄2 tsp salt, 2 tsp. Dijon mustard, 1⁄2 c. olive oil, 1 tsp. Worcestershire sauce, 1 tsp. lemon juice, and some black pepper.
Add in anchovies, capers, croutons, 1⁄2 c. gruyere cheese, and 1⁄4 c. romano cheese, and voila!