|Garlic||1 Clove (5 gm)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Croutons||2 Cup (32 tbs) (Made From Stale Sourdough Bread)|
|Romaine heads||2 Large (Or 3 Small Size)|
|Lemon||1 Large, juiced|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Crush garlic, add to olive oil, and let stand overnight.
Brown croutons in 1/4 cup of this garlic oil, stirring so that they will brown on all sides.
Drain on paper towels.
Break romaine into a large bowl.
Add a generous grinding of fresh black pepper and the salt.
Then dress with remaining garlic oil, turning so that every leaf is glossy with oil.
Soft-cook the eggs for just 1 minute (do this ahead), and break them into the middle of the salad.
Squeeze the lemon juice directly over the eggs, and mix so that there is a thick creamy look to the lettuce.
Add anchovy if desired.
Taste for seasoning, and add more salt, pepper, or lemon if it's needed.
Add the cheese, and toss.
Add the croutons last.
Serve at once, so croutons remain crisp.
Makes 10 to 12 servings.