1 bunch Romaine lettuce, washed and torn into sm. pieces
1 sm. head of Iceberg lettuce, washed and torn into sm. pieces
6 tbsp. freshly grated Parmesan cheese

CROUTONS:

1 tbsp. olive oil
1 sm. garlic clove, minced
3 1/2 inch thick slices French bread, cut into 1/2 inch cubes

DRESSING:

3 anchovy fillets, drained, and patted dry
1 garlic clove
4 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
1 egg, slightly beaten
1/2 c. olive oil
Salt
Fresh ground pepper

For Croutons: Preheat oven to 350 degrees. Combine olive oil and garlic in small bowl. Add bread cubes and toss to coat. Spread on baking sheet. Bake until lightly toasted, tossing once, about 15 minutes. Set croutons aside.

For Dressing: Puree anchovies and garlic with lemon juice, vinegar, and beaten egg in food processor or blender. With machine running, add oil through top in thin steady stream. Blend until dressing is emulsified and smooth. Season with salt and pepper; chill for 30 minutes.

Toss lettuce with dressing, croutons, and fresh Parmesan cheese. Serve immediately.