Caesar Salad

Salads

1 la romaine
2 anchovy fillets
2 garlic cloves; (2 to 3)
1/4 teaspoon salt
1/4 cup olive oil
1/2 lemon; juice of
1 teaspoon Dijon mustard
2 dashes Worcestershire
1/4 cup freshly grated Parmesan

garlic croutons (crisp bread cubes in a low oven; heat a little olive oil in a skillet, add a crushed garlic clove, sauté long enough to flavor the oil, then sauté bread cubes until brown) Mortar anchovies, garlic & salt into a paste. Whisk in other ingredients. Toss with the romaine, grind on fresh pepper, garnish with croutons & sprinkle with a little more grated Parmesan.