2 T. of butter

2 T. of extra-virgin olive oil

3 garlic cloves crushed

2 C. 1 inch Italian, or French bread cubes, lightly toasted

1 roasted head garlic (see directions at bottom)

2 anchovy fillets, drained and minced

1/2 C. of extra-virgin olive oil

1 T. of lemon juice

2 tsp. Dijon mustard

1/4 C. of freshly grated Parmesan cheese

1 tsp. Worcestershire sauce

Salt and pepper

2 heads Romaine lettuce

 

Combine butter with olive oil in skillet over medium-high heat. Add garlic cloves and sauté for 5 minutes. Remove garlic and discard. Add toasted bread cubes and stir over medium-high heat until golden.  Remove from pan, and drain on paper towels. Squeeze roasted garlic cloves to remove from papery skins. Combine in blender with anchovies, oil, lemon juice, mustard, and Parmesan. Blend together, and add Worcestershire, salt, and pepper according to taste. Pour dressing into empty salad bowl.  Tear lettuce leaves into bite-sized pieces. Add to dressing and toss thoroughly.  Add croutons and toss again. Sprinkle with additional parmesan if desired.