1 to 2 cloves garlic
6 to 8 anchovy fillets
1/4 c. olive oil
2 tbsp. freshly grated Parmesan cheese
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1/8 tsp. freshly ground pepper
1 lg. head romaine lettuce, washed and chilled
2 tbsp. butter or olive oil
2 slices bread, cut into 1/2 inch cubes

Saute bread cubes in the 2 tablespoons butter. Chop anchovies in food processor, slowly add oil until thick, add remaining ingredients. Toss dressing and croutons with lettuce. This recipe is excellent and uses no raw egg!