NO-EGG CAESAR SALAD

      Title: NO-EGG CAESAR SALAD
  Categories: Miamiherald, Salads
       Yield: 10 Servings
  
       8    1/2-inch thick slices French
            -bread
       2 cl Garlic
       6    Anchovies; rinsed
       1 tb Dijon mustard
       1 ts Worchestershire sauce
       3 tb Lemon juice
       1 tb Red-wine vinegar
     1/2 c  Olive oil
     1/2 ts Freshly ground pepper
       1 c  Freshly grated Parmesan
            -cheese
       2 lg Heads romaine lettuce; wash
            -dried and torn into bite
            -size pieces
  
   Preheat oven to 350 degrees.  Place bread on jelly-roll pan; bake 6
   minutes to dry.  Halve one garlic clove; rub one side of bread
   slices. Cut bread into 1/2-inch cubes' return to pan and bake 8
   minutes to toast. In a food processor, mince remaining garlic clove;
   add anchovies and chop finely. Add mustard, Worchestershire sauce,
   lemon, vinegar, oil, pepper and 1/2 cup Parmesan cheese.  Process
   until smooth and thick. Place lettuce in a bowl. Just before serving,
   toss lettuce and dressing. Top with croutons and remaining cheese.
   
   Nutritional info per serving: 247 cal; 9g pro, 18g carb, 15.6g
   fat(57%), 2.2g fiber, 11mg chol, 544mg sodium
   
   Source: Miami Herald, 12/28/95 formatted by Lisa Crawford
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