TOMMY'S TAMPA CAESAR SALAD

      Title: TOMMY'S TAMPA CAESAR SALAD
  Categories: Cheese, Salads, Vegetables
       Yield: 6 Servings
  
       2    Garlic cloves
            -- crushed or minced
     1/2 c  Olive olive
   1 1/2    To 2 c. cubed French bread
            Salt and pepper to taste
       1 cn Anchovies
     1/4 ts Dry mustard
            Freshly ground black pepper
       4 dr Worcestershire sauce
       3 tb Wine vinegar
       1 lg Lemon, juice of
       2    Heads Romaine lettuce
     1/3 c  Parmesan cheese
            -- freshly grated
  
   Combine garlic cloves with olive oil; let blend for 6 to 8 hours.
   Heat 2 tb. of this garlic oil in a large skillet. Add French bread.
   Saute until lightly browned; add salt and pepper. Reserve.
   
   Finely chop the anchovies and mash them up very well into a paste with
   their own oil.  Combine this with the rest of the garlic oil. Add dry
   mustard and a few generous grindings of pepper to taste. Add
   Worcestershire, wine vinegar and lemon juice.
   
   Tear up the Romaine leaves into serving size pieces. Pour the
   dressing over the leaves.  Top with croutons and sprinkle with
   Parmesan. Serve immediately.
   
   Shepherd writes: "Worth a trip to Tampa, where Tom Shepherd never
   fails to delight the family with his own 'secret' Caesar salad. Here
   it is at last."
   
   Recipe from Renee Shepherd in 1992 "Shepherd's Garden Seeds" catalog.
   Pg. 19. Posted by Cathy Harned.
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