Ingredients

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons anchovy paste
• 1/2 cup extra virgin olive oil
• 1 lb bow tie pasta, cooked til tender, rinsed and drained
• 1 head romaine lettuce, chopped
• 2 1/2 ounces fine grated parmigiano-reggiano cheese
• 1 cup crouton
• salt
• pepper
• 1 large garlic clove, minced