1 bunch Romaine
1 sm. red onion
2 eggs, coddled
2 cloves garlic, peeled
2 slices white bread, cubed
Red wine vinegar
3 oz. olive oil
Salt, pepper to taste
Dry mustard
Garlic powder
Parmesan cheese

Take 2 ounces olive oil - heat in skillet. DO NOT BURN. Brown cubed bread lightly; remove from oil and set aside on paper towel to drain.

Take 1 clove garlic; cut in half and rub medium-sized wooden salad bowl to prepare for salad making.

Finely chop (mince) balance of garlic. Slice red onion thin. Snip or tear Romaine into bite-size pieces.

Heat water in a low saucepan in preparation for coddled eggs (not longer than 2 minutes).

Fifteen minutes before serving, begin preparation of salad. In salad bowl mix Romaine, onion, dry mustard, little garlic powder, salt and pepper to taste, wine vinegar and olive oil. Toss.