1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon capers
1 teaspoon kosher salt
6 cloves garlic, peeled
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce, such as Tabasco
6 anchovy fillets and 1/2 teaspoon of their oil
1/2 to 3/4 cup olive oil
3 romaine hearts, halved lengthwise, washed and dried
Olive oil, for tossing
1 lemon, juiced
20 fresh basil leaves, washed and dried
1 cup crumbled blue cheese, for garnish
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