Categories: Salads 
      Yield: 8 servings 
  
----------------------------------DRESSING---------------------------------- 
      1 tb Red wine vinegar 
      1 tb Minced anchovy (optional) 
      2 tb Dijon mustard 
      4 ts Minced garlic 
    3/4 ts Freshly ground black pepper 
      1 c  Olive oil 
           - extra-virgin or pure 
           - or a combination 
      4 ts Freshly squeezed lemon juice 
           Dash Worcestershire sauce 
           Salt (optional) 
 
----------------------------------CROUTONS---------------------------------- 
      2 tb Light olive oil 
      2 tb Vegetable oil 
      1    Large garlic clove, sliced 
      2 c  1/2-inch bread cubes 
           - made from 2-day-old rolls 
           - 4 lg slices French bread 
           - or 1/3 baguette (the more 
           - crust, the better) 
 
-----------------------------------SALAD----------------------------------- 
      3    Heads romaine 
           - or enough to yield 4 qts 
           - when torn into 2-in pieces 
    1/2 c  Parmesan cheese 
           - freshly grated 
           - OR Romano cheese 
           - OR a combination 
  
     Make dressing by whisking together vinegar, anchovy, if desired, 
  mustard, minced garlic and pepper.  Slowly whisk in 1 cup olive oil, drop 
  by drop at first.  When all the oil has been added, whisk in lemon juice 
  and Worcestershire sauce.  If you omit the anchovy, season with salt, if 
  desired. 
     To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in 
  skillet.  Saute sliced garlic until lightly browned, about 3 minutes. 
  Remove with slotted spoon.  Add bread to oil and cook over medium heat, 
  stirring and flipping pieces often, until golden on all sides.  Remove 
  croutons and drain on several layers of paper towels. 
     To make salad, remove and discard outer green leaves of romaine.  (The 
  best Caesar is made with the inner light green and white parts of the 
  lettuce.)  Tear leaves into 2-inch pieces; rinse and thoroughly dry 
  lettuce.  Count on about 2 cups of torn leaves per person. 
     To assemble salad, place torn romaine in a large bowl.   Sprinkle with 
  1/4 cup cheese.  Add croutons and toss well.  Add remaining 1/4 cup cheese 
  and toss again.  Add dressing, toss well; serve at once.  Makes 8 
  first-course servings.