Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | 1/2-inch thick slices French bread |
| 2 cloves | Garlic |
| 6 \N | Anchovies; rinsed |
| 1 tablespoon | Dijon mustard |
| 1 teaspoon | Worchestershire sauce |
| 3 tablespoons | Lemon juice |
| 1 tablespoon | Red-wine vinegar |
| ½ cup | Olive oil |
| ½ teaspoon | Freshly ground pepper |
| 1 cup | Freshly grated Parmesan cheese |
| 2 larges | Heads romaine lettuce; wash dried and torn into bite size pieces |
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 ½-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 ½ 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.
Nutritional info per serving: 247 cal; 9g pro, 18g carb, 15.6g fat(57%), 2.2g fiber, 11mg chol, 544mg sodium Source: Miami Herald, 12/28/95 formatted by Lisa Crawford