For dressing, in a medium bowl, combine the anchovies, garlic, dry mustard, and Worcestershire sauce, mixing well with a fork.
Add the egg product and mix well. Slowly add the olive oil, lemon juice, and vinegar, mixing up the dressing well.
In a salad bowl, sprinkle the torn romaine with the croutons, Parmesan cheese, and pepper. Spoon dressing over greens mixture and toss to coat. Makes 6 side-dish servings.