My Caesar Salad. Part 2.

INGREDIENTS

• FOR SALAD DRESSING:
• 2 cloves Fresh Garlic (peeled)
• 4 whole Anchovy Fillets
• 2 Tablespoons (up To 3 Tablespoons) Dijon Mustard
• 1 Tablespoon Balsamic (or Red Wine) Vinegar
• 1/2 whole Lemon, Juiced
• 1/2 cup Olive Oil
• 1 teaspoon Worcestershire Sauce
• 1 dash Salt
• Generous Black Pepper, to taste
• 1/4 cup Freshly Grated Parmesan Cheese
• _____
• FOR CROUTONS:
• 1/2 loaf Crusty French Bread
• 1/4 cup Olive Oil
• Salt To Taste
• For Salad
• Dry Hearts Of Romaine Lettuce
• Fresh Parmesan Cheese