3 large cloves of crushed garlic 3/4 c of extra virgin olive oil 3 sl thick slices of stale white bread 2 md medium size heads romaine lettuce ds 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.
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