Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Garlic cloves
-- crushed or minced
1/2 c Olive olive
1 1/2 To 2 c. cubed French bread
Salt and pepper to taste
1 cn Anchovies
1/4 ts Dry mustard
Freshly ground black pepper
4 dr Worcestershire sauce
3 tb Wine vinegar
1 lg Lemon, juice of
2 Heads Romaine lettuce
1/3 c Parmesan cheese
-- freshly grated

Combine garlic cloves with olive oil; let blend for 6 to 8 hours.
Heat 2 tb. of this garlic oil in a large skillet. Add French bread.
Saute until lightly browned; add salt and pepper. Reserve.

Finely chop the anchovies and mash them up very well into a paste with
their own oil. Combine this with the rest of the garlic oil. Add dry
mustard and a few generous grindings of pepper to taste. Add
Worcestershire, wine vinegar and lemon juice.

Tear up the Romaine leaves into serving size pieces. Pour the
dressing over the leaves. Top with croutons and sprinkle with
Parmesan. Serve immediately.

Shepherd writes: "Worth a trip to Tampa, where Tom Shepherd never
fails to delight the family with his own 'secret' Caesar salad. Here
it is at last."

Recipe from Renee Shepherd in 1992 "Shepherd's Garden Seeds" catalog.
Pg. 19. Posted by Cathy Harned.

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