10 c. Romaine
2 eggs
1 lemon
8 fillets of anchovies
3/4 c. Parmesan
Croutons
2 garlic cloves
3/4 c. olive oil
1 tsp. Poupon mustard
1/4 tsp. Worcestershire sauce

1. Hold fork convex side against bottom of salad bowl with one hand; with other hand rub 1 1/2 garlic cloves vigorously against prongs of fork. Rub insides of bowl with remaining garlic, then finish crushing it on prongs.

2. Add anchovies and crush thoroughly with fork.

3. Add: lemon juice, Worcestershire sauce and 2 eggs. Mix well.

4. Add olive oil and mix well again.

5. Add lettuce to bowl.

6. Toss thoroughly, but gently.

7. Sprinkle with Parmesan.

8. Add croutons and toss again, briefly.

HOMEMADE CROUTONS:

1 loaf sandwich bread

Refrigerate for 24 hours, then cube. 2 c. Wesson oil

Bake at 200-250 degrees for 1 1/2 hours. Sprinkle with Parmesan.