Ingredients
1 clove of garlic, peeled and sliced
in half cup olive oil
for 24 hours
saute 1 cup cubed french bread, at least day old
in 2 tbsp garlic oil
two heads of romaine, broken into lengths
place romaine in salad bowl
combine:
remaining olive oil
1 1/2 tsp salt
1/4 tsp dry mustard
generous grating black pepper
5 anchovy fillets, cut up small or mash to paste (optional)
few drops Worcestershire sauce (optional)
add 3 table spoons wine vinegar
juice of one lemon
add crotons and 2 - 3 tbsp parmesan cheese
Preparation
toss well, serve asap
