Caesar Salad

Tear lettuce into bite size pieces. Discard dark green ends. Wash in cold water and dry lettuce carefully. Remove as much liquid as possible, e.g., by using a spinner or wrapping the torn lettuce in a generous amount of paper towels. Cut one clove of garlic in half and use it to rub the inside of a wooden salad bowl. Add lettuce. Mince the garlic, add to lettuce, and toss well. Chill in the fridge for at least 1 1/2 hours. Truly chilled, crisp, and bone-dry lettuce is the key to a great Caesar Salad, almost as much as the dressing itself. You can also put the lettuce in a bowl and cover with a paper towel, add ice cubes on top, and put in fridge and chill for an hour or so. If you make your own croutons, do it while salad is chilling. Use good French bread. Slice bread, butter both sides. Add small amount of butter and olive oil to pan and brown bread on medium. Put generous amount of grated parmesan on top of each slice. Turn over when brown on underside, turn over, and add more parmesan to top of bread. Croutons are done when brown on both sides and parmesan is melted into bread. Take salad out of the fridge and toss again. Add grated parmesan cheese and toss. Add enough cheese to make sure each piece of lettuce is covered. Season liberally with freshly black pepper, toss well. Sprinkle with Coleman's mustard, toss again. Mince the anchovies and add to lettuce. Toss well. Put salad back into fridge until ready to serve. Just before serving drizzle with lemon juice and olive oil. Use as little olive oil as necessary, just enough to cover each bit of lettuce. Toss well. Add crouton, shave parmesan cheese on top and decorate with extra anchovies if so desired.