1 tbsp. plus 1/2 c. olive oil, preferably extra virgin
2 cloves garlic, minced
1 1/2 c. cubed Italian bread
1 egg
3 tbsp. lemon juice
2 tsp. Dijon mustard
3/4 c. freshly grated Parmesan cheese
1 (2 oz.) can anchovy fillets, drained & chopped (or 1 oz. can paste)
8 c. torn Romaine lettuce, rinsed & drained
Freshly ground pepper

Heat 1 tablespoon of the oil in a skillet. Add half the minced garlic, stir, and add the bread cubes. Saute 3 to 5 minutes or until croutons are lightly toasted. Drain on paper towels.

In a medium-size bowl mix the egg, lemon juice, remaining garlic, mustard and 1/2 cup of the cheese. Whisk in the 1/2 cup of olive oil and the anchovies.

Combine the greens with the dressing in a large salad bowl. Sprinkle with the remaining cheese, a few grinds of pepper and the croutons; toss and serve. Serves 2 to 4.