1 head Romaine lettuce
2-3 slices rye or pumpernickel bread
Garlic salt or garlic powder
1/4 c. grated Parmesan cheese
2-3 cloves garlic, minced
1/4 tsp. Dijon mustard
7 tbsp. olive oil
1 egg
6 anchovy fillets, if desired
1/8 tsp. Worcestershire sauce
2 tbsp. lemon juice

Cut the bread into bite-size pieces and cook in a skillet over low heat in 3 tablespoons olive oil. Season with garlic salt or powder. Brown the bread for about 20 minutes, then place in a sealed paper bag to absorb the excess oil. Rinse the lettuce and dry well. Place in a large salad bowl and chill until serving.

Mix the garlic with the mustard and Worcestershire sauce (and anchovies, if using) in a small bowl. Beat in the egg, lemon juice, and remaining olive oil. Pour over chilled lettuce, and top with grated cheese and croutons. This can be served as a side salad or as a main course with hot French bread. Serves 2-4.