INGREDIENTS

INSTRUCTIONS

3 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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