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| 3 Tasse | Cubes of fresh French or Italian bread; (1/2-inch) |
| 2 Esslöffel | olive oil |
| 2 gross | cloves garlic chopped |
| 6 | Flat anchovies; rinsed, patted dry, |
| | And chopped |
| 2 Esslöffel | lemon juice fresh |
| 2 Esslöffel | mayonnaise |
| 1/4 Teelöffel | salt |
| 1/3 Tasse | Olive oil; (preferably |
| | Extra-virgin) |
| 2 Esslöffel | water |
| 1 | Head romaine lettuce; trimmed and torn |
| | Into bite-size |
| | Pieces |
| 1/3 Tasse | Parmesan cheese freshly grated |
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Make croutons:
Preheat oven to 350F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.
Make dressing:
In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.
In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.
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