3 anchovy fillets
Juice of 1/2 lemon
1/4 tsp. cracked pepper
1 egg
1 head Romaine lettuce, torn into pieces
1 1/2 c. Garlic Croutons
1/4 c. virgin olive oil
1/4 tsp. salt
1/4 tsp. dry mustard
1/3 c. Parmesan cheese

Mash anchovies in wooden salad bowl. Add olive oil and mix well. Add lemon juice, salt, pepper, and dry mustard; mix well. Whisk egg into mixture. Add Romaine and toss well. Sprinkle with Parmesan and croutons. This recipe does not double well.

GARLIC CROUTONS:

2 cloves garlic
1 1/2 c. cubed French bread
1/2 c. virgin olive oil

Soak garlic in olive oil overnight. Discard garlic. In medium skillet, heat olive oil. Add bread cubes, turning to coat and brown lightly; set aside.

Yield: 4 servings.