Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 1/2-inch thick slices French
-bread
2 cl Garlic
6 Anchovies; rinsed
1 tb Dijon mustard
1 ts Worchestershire sauce
3 tb Lemon juice
1 tb Red-wine vinegar
1/2 c Olive oil
1/2 ts Freshly ground pepper
1 c Freshly grated Parmesan
-cheese
2 lg Heads romaine lettuce; wash
-dried and torn into bite
-size pieces

Preheat oven to 350 degrees. Place bread on jelly-roll pan; bake 6
minutes to dry. Halve one garlic clove; rub one side of bread
slices. Cut bread into 1/2-inch cubes' return to pan and bake 8
minutes to toast. In a food processor, mince remaining garlic clove;
add anchovies and chop finely. Add mustard, Worchestershire sauce,
lemon, vinegar, oil, pepper and 1/2 cup Parmesan cheese. Process
until smooth and thick. Place lettuce in a bowl. Just before serving,
toss lettuce and dressing. Top with croutons and remaining cheese.

Nutritional info per serving: 247 cal; 9g pro, 18g carb, 15.6g
fat(57%), 2.2g fiber, 11mg chol, 544mg sodium

Source: Miami Herald, 12/28/95 formatted by Lisa Crawford

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