Preheat the oven to 350 degrees. Make the croutons: In a small saucepan heat the oil, garlic, and salt and pepper to taste over moderately-low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container. Make the dressing: Mince and mash the anchovies with the garlic to form a paste and in a bowl whisk together the paste, vinegar, lemon juice, Worcestershire sauce, and mustard. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with grated Parmesan. This recipe yields 4 servings.

Recipe

Gourmet Magazine From the Tv Food Network - (Show # Cl-9150)

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net