Blue Cheese Caesar Salad

1 large head romaine lettuce, rinsed, dried, broken into bite-sized pieces
1 large garlic clove, finely chopped
1 can (2 ounces) anchovy fillets, drained, and chopped
3 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/3 cup mayonnaise
2/3 cups crumbled blue cheese
1/2 cup olive oil
1 1/2 cups croutons
Freshly grated Parmesan cheese

Crisp lettuce in a plastic bag in the refrigerator. Whisk garlic, anchovies, lemon juice, Worcestershire, mayonnaise and half the blue cheese in medium bowl until blended. Continue whisking while adding the oil in a thin stream until thickened. Cover and chill for several hours if desired; reblend if necessary. Toss lettuce in bowl with dressing until thoroughly coated. Add croutons and remaining blue cheese and toss again. Serve with Parmesan cheese.