Title: Caesar salad (live)
 Categories: Live
      Yield: 4 Servings
 
           For croutons-
    1/4 c  Olive oil
      2    Garlic cloves, halved
      3 c  3/4-inch cubes Italian or
           French bread
           For the dressing:
      4    Anchovy fillets
      2    Cloves garlic, peeled
      1 tb Sherry vinegar
      1 tb Fresh lemon juice
    1/2 tb Worcestershire sauce
      2 ts Dijon mustard
    1/2 c  Olive oil
           Salt and pepper
      3    Heads Romaine lettuce, pale
           Green inner leaves washed,
           Dried and torn
           Into pieces, and the outer
           Leaves reserved for another
           Use
           Parmesan cheese, grated
 
  Make the croutons: Preheat the oven to 350 degrees. In a small
  saucepan heat the oil, garlic, and salt and pepper to taste over
  moderately low heat. Remove the mixture from the heat, let it stand
  for 10 minutes, and discard the garlic. In a bowl toss the bread
  cubes with the butter mixture, spread them on a baking sheet, and
  bake them in the middle of the oven for 12 to 15 minutes, or until
  they are golden. The croutons may be made 1 day in advance and kept
  in an airtight container.
  
  Make the dressing: Mince and mash the anchovies with the garlic to
  form a paste and in a bowl whisk together the paste, vinegar, lemon
  juice, Worcestershire sauce, and mustard. Add the oil in a stream,
  whisking, and whisk the dressing until it is emulsified.
  
  In a large bowl toss the romaine with the croutons and the dressing
  until the salad is combined well and sprinkle the salad with grated
  Parmesan.
  
  Yield: 4 servings