2 garlic cloves
6 tbsp. salad oil
2 slices day old bread, trimmed and cubed
2 qt. crisp mixed salad greens
1 egg (put in cup; pour with hot water over it)
1/4 c. wine vinegar
1 sm. can anchovy fillets (optional)
1/3 c. grated Parmesan cheese
Salt and pepper

Cut slashes in garlic cloves; add to salad oil; let stand several hours. Remove garlic. Put 2 tablespoons salad oil in skillet; add bread cubes; cook, stirring until crisp and brown on all sides. Put greens in large bowl. Break egg over greens. Add remaining oil, vinegar, anchovies, cheese and croutons. Sprinkle with salt and freshly ground black pepper. Toss until all traces of egg disappear. Serves 8.