1 c. olive oil
6 cloves garlic
6 slices bread, cubed & toasted
2 heads Romaine lettuce
3 tbsp. wine vinegar
Juice of 1 lemon
1 raw egg
Salt & pepper to taste
6 tbsp. Parmesan cheese
2 oz. blue cheese
6 sliced crisp bacon, crushed

Prepare 24 hours ahead. Prepare olive oil and garlic. Cut bread into crouton cubes and bake at 225 degrees for 2 hours. Put in a sealed container and refrigerate. Wash romaine - tear into bite-sized pieces. Dry, wrap in towels and refrigerate.

Before serving: Cook bacon until crisp. Crumble. Set aside. Crumble blue cheese. Grate Parmesan cheese.

When ready to serve: Put lettuce, 1/3 cup garlic flavored oil, vinegar, Parmesan cheese, blue cheese, salt and pepper. Break raw egg over lettuce. Put lemon juice on raw egg. Toss well. Sprinkle bacon, croutons on top and serve. Serves 6.