For the Croutons:

• 4 slices of French bread (recipe to come)
• 3 tablespoons virgin olive oil
• 1 t oregano
• 1 t dried basil
• 2 Garlic powder
• pinch red hot pepper flakes

For the Salad:

• 1 1/2  teaspoon mashed garlic (about 6 clothes)
• 3/4 c mayo
• 3 anchovies (if using from paste, about 1 1/2 t or so depending on how your family likes it)
•  1 t Worcestershire sauce
• 1 t Dijon mustard
• 1 tablespoons fresh lemon juice
• salt
• pepper
• 1/4 cup virgin olive oil (about)
• 2 medium heads of romaine lettuce — outer leaves removed
• 1/3 cup Parmesan cheese — shaved

Prepping the croutons – Preheat oven to 350 degrees. Slice bread into 1/2 inch cubes, drizzle oil and seasonings on top.  Bake or toast until nice and crunchy.  I like to bake them at 350 for about 8 minutes, then turn off the oven and leave them in there for another 10 minutes or so until they are crispy.  This will allow them to crisp inside and not burn on the outside.  I do use my stoneware to bake them. The stone also keeps warm for a while longer after the oven is off.

Prepping the salad –  If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Mix it well with rest of ingredients.  Do not mix in the oil.  After everything is smooth, then add oil slowly while whisking it.  Only add enough oil until mixture has the right consistency. This can be made ahead of time.

For best results, wash and dry lettuce very well.  Then right before serving it.  Toss lettuce with enough salad dressing.  Put it in the freezer for about 5 minutes. This will make the salad nice and cold.  Take out of freezer, add shaved Parmesan and croutons.  Serve on cold plates!