1 lg. head Romaine lettuce, rinsed & torn into bite size pieces
3 cloves garlic, peeled, halved
3 c. French read cubes
1 lg. egg
Juice of 1 sm. lemon
1/4 c. olive oil
1/3 c. freshly grated Parmesan cheese
Freshly ground pepper to taste

Prepare lettuce. Heat about 1/8" olive oil in 10" skillet. When it is hot, add 2 of the halved garlic cloves. Cook 1 minute. Add bread in a single layer. Cook, tossing occasionally until cubes are lightly toasted on all sides. Transfer to paper towel and season with salt. Rub remaining garlic clove all over the inside of a large salad bowl. Put egg and lemon juice in bowl and beat vigorously until blended. Gradually whisk in 1/4 cup oil. Add lettuce, cheese and pepper and toss to mix. Sprinkle with croutons.