2 lg. heads romaine lettuce (or 3 med. heads)
1 egg, beaten
Juice of 2 med. lemons
1/2 c. grated Parmesan cheese
Salt to taste
Black pepper, freshly ground
1 c. vegetable oil or top grade olive oil
2 cloves garlic, crushed
2 1/2 c. plain croutons
Anchovies

Prepare greens for salad. Combine egg, lemon juice, cheese, salt and pepper. Set aside. Combine oil and garlic. Saute croutons in 1/4 oil mixture. Combine remaining oil mixture with lemon mixture. Chill. After dressing is sufficiently chilled, place about 3/4 of it in salad bowl. Add greens and 2 cups of croutons. Toss. More dressing may be added if needed. Garnish with anchovies and remaining croutons. Serves 10 to 12.