Categories: Salads 
      Yield: 1 servings 
  
      3 lg Cloves of crushed garlic 
    3/4 c  Of extra virgin olive oil 
      3    Thick slices of stale white 
           -bread 
      2 md Size heads romaine lettuce 
           -Salt and fresh ground 
           -black pepper 
      1 ts Worcestershire sauce 
    1/3 c  Of fresh lemon juice 
      2 tb Commercial mayonnaise *** 
      6    Anchovies drained well 
           -and cut in small pieces 
    1/2 c  Imported Italian Parmesan 
           -cheese, grated 
  
  Mix olive oil and garlic together and let sit at room temperature to 
  marinate for at least 8 hours but up to 4 days. 
  Remove crust from bread and cut bread into 3/4 inch cubes.  Remove 
  garlic from the oil and toss bread cubes with 4 T of oil. Bake them 
  for 20 minutes at 300 degrees, turning to evenly toast. 
  Remove outer leaves of lettuce.  Tear remaining leaves in 2 inch 
  pieces and place them in a salad bowl.  Season with salt and pepper 
  and toss with the remaining garlic flavored oil. 
  Mix Worcestshire sauce, lemon juice and mayonnaise.  Pour over the 
  lettuce and toss. 
  Add croutons and anchovies and toss again. 
  Sprinkle with grated cheese.  Yields 6 servings. 
  ***The mayonnaise is optional.  Liquid egg product could be 
  substituted (Simply Eggs, Better 'n Eggs, Healthy Choice, etc.).