|Garlic||1 Clove (5 gm)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Bread cube||1 1⁄2 Cup (24 tbs) (1/4 Inch)|
|Romaine lettuce||8 Cup (128 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Egg||1 , boiled|
|Dry mustard||1⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Quarter garlic, and add to 1 /4 cup oil; set aside several hours.
Toast bread cubes until golden in 300°F. oven about 20 minutes.
Tear lettuce in bite-size pieces,,and place in serving bowl.
Cover, and refrigerate all ingredients until needed.
At serving time, combine in small bowl remaining 1/2 cup oil, lemon juice, very soft egg removed from shell and seasonings; beat well.
Discard garlic from oil prepared earlier; toss oil with toasted bread cubes.
Add egg mixture, bread cubes, cheese and anchovies to chilled greens.
Toss gently but thoroughly, and serve immediately.
Note: This is an ideal first course salad to serve while the "chef's" specialties from the charcoal broiler are cooking.