Categories: Salads, Ceideburg 2 
      Yield: 6 servings 
  
      2    To 3 medium garlic cloves 
      6    To 8 anchovy fillets, 
           -drained 
      1 tb Dijon-style mustard 
           Salt, freshly ground black 
           -pepper 
    1/2 c  Best-quality olive oil 
      4    To 5 tablespoons fresh 
           -lemon juice 
      1 sm Egg 
      1 lg Head romaine lettuce 
    1/2    To 2/3 cup freshly grated 
           -Parmesan cheese 
           Croutons (instructions 
           -follow) 
  
  Make the croutons ahead for this traditional recipe from Joie Warner's 
  "Salads" (Hearst Books, 1988). 
   
  With the motor running, drop garlic cloves into the bowl of a food 
  processor fitted with the steel blade.  Mince, then add anchovies and 
  process to combine. 
   
  With the motor running, add oil in a thin stream until thickened. Add 
  lemon juice and egg; process a few seconds to combine. 
   
  Tear lettuce leaves into manageable pieces and place in a large salad 
  bowl. Add dressing and toss.  Sprinkle with Parmesan cheese, toss 
  again, and top with croutons. 
   
  Serve at once, passing the pepper mill for each person to add to 
  taste. 
   
  Makes 6 servings. 
   
  CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality 
  olive oil in a large skillet. Add 2 small garlic cloves, minced; 1 
  teaspoon oregano; and 1/2 teaspoon thyme. 
   
  Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and 
  fry until lightly browned.  Remove to a paper-towel-lined plate to 
  drain. 
   
  Posted by Stephen Ceideburg; February 14 1991.