Mary I.'s Caesar Salad Recipe

Mash 2-3 cloves of garlic with the tines of a fork, mortar and pestle or in a mini food processor along with 4-5 flat fillets of anchovies and 2 tablespoons of good olive oil. Once you have this purée, transfer to a medium mixing bowl. Add approx. 1 1/2 cups of olive oil, 1 heaping teaspoon of Grey Poupon mustard, half a lemon squeezed, 2 teaspoons Worcestershire sauce, a few dashes of red hot sauce; whisk with a wire whisk. To this add 1/2 cup of grated Romano cheese. You may add more or less, depending on how you like the dressing. The same goes for the garlic and anchovies proportions depending on your taste. For croutons: slice half a loaf of Italian bread, brush with olive oil and broil for a couple minutes on each side. Once browned on both sides, slice into bite sized cubes for croutons. Add dressing when ready to serve. Dressing is rich and will get soggy if left on for too long.? May add grilled chicken as well.