* You can cut the fat even more if you use fat free mayonnaise.

To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worchestshire sauce, mayonnaise, and water. When the dressing is well combined   and to the desired thickness you wish, whisk in 2 tablespoons Parmesan cheese. 

To assemble salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite size pieces and set aside. 
In a large salad bowl, add the Romaine lettuce pieces and the dressing, a little at a time; toss until coated.

To serve: Divide the salad between chilled salad plates and sprinkle each salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground pepper. Serve immediately with chilled forks. 
Makes 6 medium size salads.

Each Serving Totals - 4 Fat Grams, 59.9 calories, 2 WW Points