Croutons: Heat oven to 350 degrees. In a medium-size bowl, toss bread cubes with olive oil, garlic, and parsley; season with salt. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes. Salad: In a large wooden bowl, mash halved garlic cloves with wooden spoon to fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings. Serves 4. Comments: It's said that the Caesar got its start in 1924 when Italian chef Caesar Cardini made the salad at his popular restaurant in Tijuana. The dressing is the subject of some concern since it contains raw eggs, which can contain the bacteria Salmonella enteritidis. While the risk is extremely low, it's best to use the freshest eggs possible. If you are unsure of the age of your eggs, place them in a bowl of cold water, and throw away any that float - a sign that the egg has shrunk through extended moisture loss. You can also break a raw egg into a bowl and smell it. An old or stale egg will smell like damp grass or straw. You can also use pasteurized liquid eggs (they're are only slightly less efficient for emulsifying).

Cuisine: "Mexican"

(www. Marthastewart. Com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net"

Per serving: 372 Calories (kcal); 34g Total Fat; (78% calories from fat); 9g Protein; 11g Carbohydrate; 110mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6

1/2 Fat; 0 Other Carbohydrates