Caesar Salad-No Anchovies, No Eggs - cooking recipe

Ingredients

1 -2 head romaine lettuce, rinsed, dried, torn into bite sized pieces (enough to fill a large salad bowl)
1/2 lemon, juice of
fresh ground black pepper, to taste
1/4 - 1/2 cup parmesan cheese, grated, more to taste
1 cup crouton, to taste (purchased or homemade)
Dressing
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon mustard powder
1/2 teaspoon minced garlic

Preparation

Set lettuce into a large serving bowl.
Place dressing ingredients into a blender (yes all at once), put the lid on your blender, and blend until smooth.
Pour some of the dressing over lettuce, as much or as little as you prefer, and toss well to coat leaves with dressing; I tend to use less and have extra to save for another salad later in the week.
Set one clean hand over your salad bowl and squeeze the lemon half over it- letting the juice drip through your fingers, but catching the pits (discard pits).
Grind some black pepper over the salad to taste.
Add Parmesan cheese and stir to coat.
Taste for seasonings, adding a little more salt, pepper, or cheese if desired.
When the seasonings are correct, add the croutons to the top, give a quick stir, and serve immediately.
This does not keep well- if you need to make in advance, prepare the salad dressing alone and then toss everything together just before serving.