INGREDIENTS

INSTRUCTIONS

large cloves of crushed garlic 3/4 c of extra virgin olive oil 3 sl
thick slices of stale white bread 2 md medium size heads romaine
lettuce ds Salt and fresh ground black pepper 1 ts Worcestershire
sauce 1/3 c of fresh lemon juice 2 tb commercial mayonnaise *** 6
anchovies drained well and cut in small pieces 1/2 c imported Italian
Parmesan cheese, grated  Mix olive oil and garlic together and let sit
at room temperature to  marinate for at least 8 hours but up to 4 days.
Remove crust from  bread and cut bread into 3/4 inch cubes. Remove
garlic from the oil  and toss bread cubes with 4 T of oil.  Bake them
for 20 minutes at  300 degrees, turning to evenly toast. Remove outer
leaves of lettuce.  Tear remaining leaves in 2 inch pieces and place
them in a salad  bowl. Season with salt and pepper and toss with the
remaining garlic  flavored oil. Mix Worcestshire sauce, lemon juice and
mayonnaise.  Pour over the lettuce and toss. Add croutons and anchovies
and toss  again. Sprinkle with grated cheese. Yields 6 servings.

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