Instructions: For The Dressing:
Combine the garlic, anchovies, Worcestershire sauce, egg yolks, Dijon mustard and vinegar in a blender container.

Process until smooth.

Add the olive oil in a fine stream, processing constantly until thickened.

To avoid raw eggs that may carry salmonella, use an equivalent amount of commercial egg substitute.

For The Salad:
Spread the bread cubes on a baking sheet. Drizzle a mixture of the melted butter and olive oil evenly over the bread.

Bake at 375 degrees for 15 to 20 minutes or until browned and crisp; cool.

Reserve 2 to 3 cups of the croutons for the salad; store the remaining croutons in a sealed container.

Combine the lettuce, cheese, pepper and the reserved croutons in a salad bowl. Add the dressing, tossing to coat.

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