3 sm. garlic cloves
3 flat anchovy fillets, drained and minced
2 lg. egg yolks
1 tbsp. white wine vinegar
2 tbsp. dijon style mustard
1 tsp. Worcestershire sauce
1/4 tsp. salt
1 1/2 tsp. fresh lime juice
3/4 c. extra virgin olive oil
2 heads Romaine, torn into pieces, rinsed, and spun dry
1/4 c. freshly grated Parmesan cheese
1 c. garlic croutons with thyme

Mince and mash garlic with the anchovies to form a paste and in a bowl, whisk together the paste, yolks, the vinegars, the mustard, the Worcestershire sauce, the salt, and the lime juice. Add the oil in a stream, whisking. Whisk the dressing until it is emulsified. In a wooden salad bowl, toss the Romaine with the Parmesan and the croutons. Add the salad dressing and toss the salad until it is combined well. Serves 4. 2 lg. garlic cloves, halved 2 tbsp. unsalted butter 1 c. (1/2 inch) cubes of homemade-style white bread 1/2 tsp. dried thyme, crumbled

Rub in a heavy skillet with the cut side of the garlic and in it cook the garlic in the butter over moderately low heat, stirring for 5 minutes or until golden. Discard the garlic; add the bread cubes and the thyme and cook the croutons, tossing them, until they are toasted lightly. Sprinkle the croutons with salt to taste and transfer them to paper towels to drain. Makes about 1 cup.