2 lg. head Romaine lettuce
2 garlic cloves, minced
1/2 c. oil
2 c. croutons, see garlic flavored croutons recipe
2 eggs, coddled, see below
Fresh ground pepper
3 tbsp. lemon juice
6 to 8 canned anchovy fillets, chopped; optional
1/2 c. grated Parmesan cheese

Discard outer leaves of lettuce. Wash leaves individually and dry well. Place in plastic bag with damp paper towel, close and refrigerate. Crush garlic cloves and combine with oil, marinate at least 1 hour.

Tear lettuce leaves into bite size pieces and place in large salad bowl. Sprinkle generously with freshly ground pepper. Pour oil over lettuce and mix until leaves are well coated. Break eggs over salad, sprinkle with lemon juice and toss well. Add anchovies and cheese and croutons and mix gently. Serve immediately.

To coddle eggs, immerse in boiling water to cover for 1 minutes, remove with slotted spoon. Use warm or cooled.