1 can flat fillet anchovies, thoroughly mashed in blender or mini processor
Juice of 1/2 med. lemon
1-2 cloves garlic, mashed
3/4 tsp. dry mustard
1 egg
1/2 c. peanut oil (more or less to taste)
Dash Worcestershire sauce
Sour dough bread
Olive oil
1 head tender Romaine, washed & dried between towels

Mix in large salad bowl the anchovies, lemon juice, garlic and dry mustard; mix well. Add Worcestershire sauce and egg and mix. slowly add peanut oil while mixing. Toss with lettuce just before serving. Top with sour dough croutons made by slicing the bread and topping with 1 teaspoon olive oil and spreading mashed garlic with bottom side of a spoon on each. Bake until light golden brown. Dice into croutons. Serves 4.