->Caesar 08 <-

1 large head romaine

1 to 2 slices pumpernickel bread

1 clove garlic, smashed

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

lots of freshly ground pepper to taste

2 tablespoons mayonnaise

2 tablespoons lemon juice

1/4 cup olive oil

3 tablespoons Parmesan cheese

Wash the romaine well, as it is usually quite sandy. Pat dry with

a paper towel, and cut the leaves into fork-size pieces. Place in

a large salad bowl.

Make the pumpernickel croutons. Toast the bread directly on the

400 oven for 5 minutes per side. Slice into 3/4-inch

squares. In a small bowl, beat together the garlic, Dijon, Worcestershire,

salt, pepper, mayonnaise, and lemon juice.

Whisk in the oil, and continue to beat until the dressing gets

thick. Stir in the Parmesan cheese, and pour the dressing over the romaine.

Add the croutons. Toss well and serve on chilled plates.