1/4 c. olive oil
2 T. grated Parmesan cheese
2 T. fresh lemon juice
2 t. minced garlic
1 1/2 t. minced anchovy fillets
1 t. Worcestershire sauce
1 1/2 lbs. Louisiana crawfish tailmeat
4 c. washed, torn romaine lettuce
1/4 c. grated Parmesan cheese
Garlic-Lemon Croutons**
For dressing, puree first 6 ingredients in blender. Chill. To serve, combine romaine with crawfish tailmeat. Coat with dressing and toss well. Divide among 4 salad plates and top each with grated Parmesan and croutons.
**Garlic Lemon Croutons
1 T. olive oil
1 T. chopped garlic
1 T. chopped fresh parsley
1 t. grated lemon peel
12 thin French bread baguette slices
Preheat oven to 475 degrees. Mix first 4 ingredients in small bowl. Spread over baguette slices. Arrange on baking sheet and bake about 5 minutes.