Title: Caesar Salad (Warner)
 Categories: Salads
      Yield: 6 servings
 
      2    To 3 medium garlic cloves
      6    To 8 anchovy fillets,
           -drained
      1 tb Dijon-style mustard
           Salt, freshly ground black
           -pepper
    1/2 c  Best-quality olive oil
      4    To 5 tablespoons fresh
           -lemon juice
      1 sm Egg
      1 lg Head romaine lettuce
    1/2    To 2/3 cup freshly grated
           -Parmesan cheese
           Croutons (instructions
           -follow)
 
  Make the croutons ahead for this traditional recipe from Joie Warner's
  "Salads" (Hearst Books, 1988).
  
  With the motor running, drop garlic cloves into the bowl of a food
  processor fitted with the steel blade.  Mince, then add anchovies and
  process to combine.
  
  With the motor running, add oil in a thin stream until thickened. Add
  lemon juice and egg; process a few seconds to combine.
  
  Tear lettuce leaves into manageable pieces and place in a large salad
  bowl. Add dressing and toss.  Sprinkle with Parmesan cheese, toss
  again, and top with croutons.
  
  Serve at once, passing the pepper mill for each person to add to
  taste.
  
  Makes 6 servings.
  
  CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality
  olive oil in a large skillet. Add 2 small garlic cloves, minced; 1
  teaspoon oregano; and 1/2 teaspoon thyme.
  
  Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and
  fry until lightly browned.  Remove to a paper-towel-lined plate to
  drain.