1/4 lb. bacon, cooked and diced
2 heads romaine, washed, dried and chilled
2 c. tomatoes
1/3 c. shredded Swiss cheese
2/3 c. almonds, toasted
1/3 c. Parmesan cheese
1/2 c. Parmesan and bacon croutons
Shoestring beets, well drained and chilled
Chilled salad fork

DRESSING:

1/2 c. cider vinegar
1 tsp. sugar
1 tsp. salt
2 cloves garlic, crushed
1/4 tsp. coarse ground pepper
1/4 tsp. dry mustard
1/4 tsp. oregano
1/4 tsp. ground cumin
1/4 tsp. celery seed
1 1/4 c. corn oil
1/4 c. grated Parmesan cheese
1/4 c. grated Romano cheese

Beat in blender: vinegar, anchovies, sugar, salt, garlic, pepper, mustard, oregano, cumin and celery seed until they are pulverized. Then add oil and cheese. Blend for an additional 5 to 10 minutes; no longer. Toss with salad fixings at last minute. Garnish with the chilled beets and parsley.

(Cooper)