|Garlic||1 Clove (5 gm)|
|Virgin olive oil||1⁄2 Cup (8 tbs), divided|
|Croutons||1 Cup (16 tbs)|
|Romaine lettuce head||1 Large|
|Ground pepper||To Taste|
|Lemon juice||1 Tablespoon|
|Anchovy fillets||4 , chopped|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Crush garlic in small bowl; pour oil over and let stand several hours.
Brown croutons (made from stale French bread) in 3 tablespoons garlic oil, stirring often, or toast in slow oven.
Tear romaine into large salad bowl; sprinkle with salt and ground pepper.
Pour remaining garlic oil over, and toss until every leaf is glossy.
Break the one minute egg into salad; squeeze lemon juice over and toss thoroughly.
Add chopped anchovies and grated cheese, toss again.
Add croutons; toss gently and serve immediately.