MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Ceideburg
       Yield: 6 servings
       2    To 3 medium garlic cloves
       6    To 8 anchovy fillets,
       1 tb Dijon-style mustard
            Salt, freshly ground black
     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
   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
   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
   Posted by Stephen Ceideburg; February 14 1991.