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.