Caesarea Salad

By Peggy O'Mara

A classic favorite salad.

1 ½ tsp salt

½ tsp dry mustard powder

Black pepper to taste

Dash of cayenne or chili powder

Few drops of Worcestershire sauce

The juice of one lemon

6 Tablespoons olive oil

2 to 3 garlic cloves

½ tin anchovies (optional)

1 raw egg (optional)

Adjust dressing to taste

Wash one head of Romaine lettuce. Dry well. Sauté cut up cubes of 2 to 4 slices of French bread (or bread of your choice) in butter, salt, pepper and pressed garlic. Set aside.

Dressing: Mix ingredients in a blender. Pour blended dressing on salad. Add croutons and 2 to 3 Tablespoons freshly grated Parmesan or Romano cheese. Mix well with hands or utensils. Serve at once.