5 tbsp. olive oil
5 tbsp. red wine vinegar
1 egg yolk
1/4 tsp. dry mustard
1 med. garlic clove
1 tbsp. anchovy paste
4 slices bread
Salt & pepper
1 lg. head Romaine lettuce
4 sm. garlic cloves
3-4 tbsp. Parmesan cheese, grated

In a large wooden bowl, crush the garlic clove and smear it completely around the interior. Add olive oil, wine vinegar, egg yolk, dry mustard, anchovy paste, salt and pepper. Stir ingredients together with a fork or whisk to make dressing.

Wash lettuce leaves, then break up into bite-size pieces into salad bowl. Bake bread slices until dry and brown and rub a small garlic clove over both surfaces of each slice. Break or cut into croutons. Add Parmesan cheese, toss salad. Makes 4-6 servings.