4 tsp. olive or salad oil
3 tbsp. wine vinegar or cider vinegar
2 tbsp. lemon juice
1 clove garlic, minced
1 tsp. salt
1/8 tsp. coarsely ground pepper
1 lg. head Romaine lettuce
1 egg
1/4 c. fresh ground Parmesan cheese
1 can anchovies
1 1/2 c. crisp croutons

1. Combine olive oil, vinegar, lemon juice, garlic, salt and pepper in bottom of large salad bowl.

2. Separate Romaine leaves, wash and dry. Break into bite size pieces into bowl.

3. Place eggs in boiling water in small saucepan; cover; remove from heat. Let stand for 1 minute to coddle. Remove from water at once.

4. Top greens with Parmesan cheese and anchovies (more or less to suit taste). Break coddled egg over all.

5. Toss salad with servers, spooning from bottom of bowl each time, until greens are evenly coated with dressing. Sprinkle with crisp croutons. Toss to coat well. Serve at once.

CRISP CROUTONS:

Cut 3 slices slightly dry bread into small cubes, spread into single layer in a shallow baking pan. Bake in slow oven (300 degrees) 15 minutes or until golden. Makes 1 1/2 cups.