12 oz. vermicelli
1 garlic clove, lightly crushed
1 raw egg yolk
1 sm. bunch Romaine lettuce, sliced narrowly crosswise
1 c. herb-flavored croutons
1/2 c. grated Parmesan cheese

DRESSING:

1/2 c. oil, half olive and half salad
1/4 c. lemon juice
1/2 tin anchovy fillets, lightly mashed (reserve other half)
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. sugar

Rub a deep serving bowl with the crushed garlic clove. Add the egg yolk and mix lightly with a fork. Cook the vermicelli until al dente, drain, rinse with cold water and drain thoroughly. Add to the bowl and toss with the egg. Blend dressing ingredients in a small bowl. Add dressing, lettuce and 1/4 cup cheese and toss. Top with croutons, reserved anchovies and remaining cheese and toss lightly.