Romaine lettuce

CROUTONS:

1/4 c. olive oil
3 c. French bread, cubed
2 lg. cloves garlic or 1/4 tsp. garlic powder

DRESSING:

1/4 tsp. dry mustard
Anchovies, chopped (add salt instead if prefer)
3 tbsp. lemon juice
Romano cheese, freshly grated
1/4 tsp. coarse black pepper
3/4 c. grated Parmesan cheese
1/2 c. olive oil
1 raw egg

Heat oven to 350 degrees. Press garlic cloves and fry in olive oil. Pour over cubed French bread; toss well. Bake in oven (on cookie sheet) until browned. Croutons may be made up in advance. Mix Dressing; toss over lettuce. Add croutons and top with freshly grated cheese. The Dressing will keep for weeks under refrigeration.