*6 to 8 cups 1/2-inch bread cubes, made from walnut, dark rye or whole-wheat bread

**2 large or 3 small heads romaine lettuce, pale-green inner leaves only, well washed, dried and torn into bite-size pieces

1. To prepare the croutons: Preheat oven to 350 degrees. Place the bread cubes on a baking sheet and sprinkle with the oil, garlic, salt, pepper and cheese. Bake until golden, about 15 to 20 minutes.

2. To prepare the dressing: Place a large skillet over medium-high heat; when it is hot, add 2 tablespoons of the oil. Add the anchovy fillets, garlic and walnuts and cook until all are golden and lightly toasted, about 2 to 3 minutes. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil and the lemon juice, vinegar, mustard, buttermilk, green onions, salt, pepper and Parmesan cheese.

3. To finish the salad: Place the lettuce in a large salad bowl. Pour the warm dressing over the lettuce, add 1 1/2 cups croutons, the Roquefort and Parmesan. Toss well and serve immediately.

>From "The Olives Table" by Todd English and Sally Sampson.

Mc formatted 3/27/97 by MsRooby@sprintmail. Com