1 tbsp. plus 1/2 c. olive oil (extra virgin)
2 cloves garlic, pressed
1 1/2 c. cubed Italian bread
1 egg
3 tbsp. lemon juice
2 tsp. Dijon mustard
3/4 c. freshly grated Parmesan cheese
1 (2 oz.) can anchovy fillets, drained and chopped
8 c. torn Romaine lettuce, rinsed and dried
Fresh ground pepper

Heat 1 tablespoon oil in a skillet. Add half the minced garlic; stir and add bread cubes. Saute 3-5 minutes or until croutons are lightly toasted. Drain on paper towels.

In a medium-sized bowl mix egg, lemon juice, remaining garlic, mustard, and 1/2 cup of cheese. Whisk in the 1/2 cup olive oil ad the anchovies.

Combine the greens with the dressing in a large salad bowl. Sprinkle with the remaining cheese, a few grinds of pepper, and the croutons. Toss and serve.