1/4 lb. Parmesan cheese
2 cloves garlic
1/4 cup extra virgin olive oil
3 tbsp. lemon juice
4 anchovy fillets
1/2 tsp. salt
4 peppercorns
1 whole raw egg*

Process all ingredients in a blender or food processor. Arrange croutons on lettuce and pour dressing over top just before tossing; serve over romaine or butter crunch lettuce.

6 servings.