For the Salad
2 cloves Garlic
4 Anchovy Fillets
1 teaspoon Salt
1 teaspoon freshly ground Black Pepper
1 tablespoon freshly squeezed Lemon Juice
1 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1/3 cup extra-virgin Olive Oil
2 10 ounce heads Romaine Lettuce, outer leaves discarded, inner leaves washed     and dried
1 cup Parmesan or Romano Cheese, freshly grated or 2 1/2 ounces shaved with a     vegetable peeler

Putting It Together:

1. Heat the oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the bread cubes and toss until coated. Sprinkle on the salt, cayenne pepper, black pepper and toss until evenly coated. Bake until croutons are golden, about 10 minutes. Set aside until needed.

2. Place the garlic, anchovy fillets and salt in a large wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste.

3. Using one fork, whisk in the pepper, lemon juice, Worcestershire Sauce, Dijon Mustard and the egg yolk (or mayonnaise if using).

4. Using a fork, whisk in the olive oil.

5. Chop the Romaine leaves into 1 1/2-inch pieces. Add croutons, romaine and cheese to the bowl and toss well. If you wish, grate extra cheese over the top. Serve immediately.

Note: Food containing raw eggs should not be prepared for pregnant women, babies, small children or other people whose health is compromised.