2-3 cloves of garlic
1/2 c. olive oil
4 c. bread cubes (1/4 inch)
4 qts. assorted lettuce greens
1 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
12 tsp. olive oil
1/2 c. crumbled blue cheese
1 egg
7 tbsp. lemon juice
2 tbsp. Worcestershire sauce

Cut garlic into quarters and let sit in 1/2 cup olive oil overnight (out of refrigerator). Put bread cubes into shallow pan. Toast them in a slow oven (300 degrees) for 30 minutes until golden brown; turning with a fork. After cooling, wrap them in wax paper until needed.

Sprinkle lettuce greens with Parmesan cheese, blue cheese, salt, and pepper. Add olive oil (not the oil treated with garlic). Mix together one egg, lemon juice, and Worcestershire sauce. Pour over salad and toss. Add croutons (flavored with garlic and oil mixed before hand) to salad and toss. Do this at the last moment as the croutons get soggy. Serves 8.