1 rounded teaspoon anchovy paste |
2 teaspoons dijon mustard |
1 clove garlic, grated or minced |
1 teaspoon worcestershire sauce |
1 lemon |
1/3 cup extra-virgin olive oil |
1/2 cup grated romano cheese |
coarse black pepper |
2 small heads or 1 large head escarole, coarsely chopped or torn |
1 head treviso (long leaf radicchio) coarsely chopped or torn |
1 cup store-bought good quality croutons or 2 to 3 slices semolina bread, toasted and cubed |