DRESSING:

1/2 c. olive oil
1/4 c. corn oil
2 cloves garlic
1/4 c. egg beaters
2 tsp. Worcestershire sauce
1/4 tsp. seasoned salt
1/2 tsp. dry mustard
2 shakes Tabasco
3 tbsp. white wine
2 tbsp. lemon juice
1 (1 3/4 to 2 oz.) tin flat anchovies
Freshly ground pepper

CROUTONS:

2 c. French bread, crust removed
1/3 c. butter
1/4 tsp. garlic powder or clove of garlic

Put all dressing ingredients in blender. Blend 30 seconds. (May make a day ahead of serving).

Prepare croutons: Toast bread cubes on baking sheet in moderate oven (325 to 350 degrees). Melt butter with garlic in large frying pan. Add bread cubes and stir until all the butter is absorbed. Store in air-tight container. Any assortment of green works for this salad. Top with grated Parmesan cheese, rolled anchovies (if desired) and homemade croutons. Serves 6 to 8.