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| 8 | 1/2-inch thick slices French bread |
| 20 Milliliter | garlic |
| 6 | Anchovies; rinsed |
| 1 Esslöffel | dijon mustard |
| 1 Teelöffel | Worchestershire sauce |
| 3 Esslöffel | lemon juice |
| 1 Esslöffel | red wine vinegar |
| 1/2 Tasse | olive oil |
| 1/2 Teelöffel | pepper ground |
| 1 Tasse | Parmesan cheese freshly grated |
| 2 gross | Heads romaine lettuce; wash dried and torn into bite size pieces |
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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.
2.2g fiber, 11mg chol, 544mg sodium
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