| | DRESSING |
| 1 | tb | Red wine vinegar |
| 1 | tb | Minced anchovy (optional) |
| 2 | tb | Dijon mustard |
| 4 | ts | Minced garlic |
| 3/4 | ts | Freshly ground black pepper |
| 1 | c | Olive oil extra-virgin or pure or a combination |
| 4 | ts | Freshly squeezed lemon juice |
| | Dash Worcestershire sauce |
| | Salt (optional) |
| | CROUTONS |
| 2 | tb | Light olive oil |
| 2 | tb | Vegetable oil |
| 1 | | Large garlic clove, sliced |
| 2 | c | 1/2-inch bread cubes made from 2-day-old rolls 4 lg slices French bread or 1/3 baguette (the more crust, the better) |
| | SALAD |
| 3 | | Heads romaine or enough to yield 4 qts when torn into 2-in pieces |
| 1/2 | c | Parmesan cheese freshly grated OR Romano cheese OR a combination |
