3 whole eggs
2 c. Wesson oil
1 tbsp. Accent
1/4 c. water
1/8 c. prepared mustard
1/2 tube anchovy paste
1/2 sm. onion
1 med. stalk of celery
3 garlic cloves
1 tsp. whole pepper

Place all ingredients in blender until smooth and creamy. Toss salad (Iceberg and Romaine). Place homemade croutons on top.

To make croutons: Cut regular white bread into squares and melt butter in skillet and fry bread until golden brown on both sides. May be kept several days in airtight container.