2 cloves garlic
crushed
6 tablespoons safflower oil
¾ teaspoon salt
¼ teaspoon mustard powder
¼ teaspoon ground black pepper
1 ½ teaspoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 (2 ounce) can anchovy filets
1 egg
1 French baguette
cut into 1/2 inch pieces
4 tablespoons melted butter
1 teaspoon Italian seasoning
½ teaspoon Worcestershire sauce
1 tablespoon grated Parmigiano Reggiano cheese
1 large head romaine lettuce - rinsed
dried
and torn into bite-size pieces
½ cup grated Parmigiano Reggiano cheese