SALAD:

1 or 2 heads Romaine
Sliced mushrooms

DRESSING:

1/4 c. olive oil
1/4 c. wine vinegar
1/2 c. Parmesan cheese
4 anchovies
1 clove garlic
1 egg
1 pinch sugar

CROUTONS:

8 slices white bread
Melted butter
Garlic powder

SALAD: Wash and tear romaine; let drain. Slice mushrooms (on top of romaine).

DRESSING: Mix all dressing ingredients together in a blender.

CROUTONS: Dip white bread in melted butter. Make sure both sides are coated, but not too wet. Cut crusts off bread. Sprinkle with garlic powder/paprika on both sides. Bake in 350 degree oven for 10 minutes, turning 1 time.