Ingredients

For Garlic Olive Oil:

6 cloves of garlic

1 c. EVOO

For Croutons:

2 c. Crusty bread

Garlic Olive Oil

Grated parmesan

For Salad:

3 Medium Heads, Romaine Lettuce

2 to 3 tbsp Red Wine Vinegar

1 Lemon, halved

1 or 2 1-minute Coddle Eggs

Dash Worcestershire

Whole Black Pepper

6 tbsp Grated Parmesan Cheese

Preparation

For the Garlic Oil (to be prepared a day or more before):

  1. Slice 6 cloves of garlic. quartering them lengthwise
  2. Let stand in Olive Oil overnight

For the Croutons:

  1. Cut bread into 3/4" cubes
  2. Spread out on baking shet
  3. Drizzle with Garlic Olive Oil
  4. Heat at 225 for about 2 hours
  5. Sprinkle with grated parmesan
  6. Allow to cool. Store, covered, until the salad is ready

For the Salad:

  1. Break romaine into 2- or 3-inch widths into chilled salad bowl
  2. Drizzle with 1/3 c. of Garlic Olive Oil
  3. Add vinegar
  4. Squeeze lemon over
  5. Break in the coddled eggs
  6. Season with Worcestershire and salt
  7. Grind pepper over and sprinkle with parmesan
  8. Toss lightly until dressing is well combined and romaine is lightly coated
  9. Add 1 c. Croutons; toss once or twice
  10. Serve at once on chilled plates
  11. Garnish with rolled anchovy filets, if desired