1 garlic clove
1/3 c. oil
1/2 tsp. salt
1/8 tsp. pepper
2 qts. Romaine lettuce, torn into bite size pieces
1 egg
2 tbsp. lemon juice
1 c. seasoned croutons
1/4 c. Parmesan cheese
6 anchovy fillets

In small bowl, marinate garlic in oil for 30 minutes. Stir in salt and pepper. Place Romaine lettuce in salad bowl. Remove garlic pieces from oil and discard them. Pour oil over lettuce. Toss lightly. Break egg over salad. Add lemon juice and toss again. Add croutons and cheese. Garnish with anchovies. Serve immediately. Makes 4 to 6 servings.