|Garlic||1 Clove (5 gm)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Croutons||2 Cup (32 tbs), made from stale french bread|
|Romaine lettuce head||3|
|Black pepper||To Taste|
|Lemon||1 Large, juiced|
|Anchovy fillets||8 , diced|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Crush the garlic and add the olive oil.
Let stand overnight; discard the garlic.
Brown the croutons in one quarter cup of the garlic-flavored oil.
Stir the croutons carefully so they color on all sides.
Drain them on paper toweling and reserve .
Break the lettuce into a large bowl.
Sprinkle with the remaining half cup of the flavored oil and toss to coat.
Grind a generous amount of black pepper over the salad and add the salt.
Cook the eggs in the shells in simmering water exactly one minute.
Remove from the water and break the eggs over the salad.
Squeeze the lemon juice directly over the eggs and mix the salad so that there is a thick, creamy look to the lettuce.
Add the diced anchovies.
Add more salt, pepper or lemon juice, if desired.
Sprinkle the grated parmesan cheese over the salad, mix and add the croutons at the last moment before serving.