5 tbsp. corn oil or olive oil
1 garlic clove, crushed
2 thick bread slices or croutons
1 head romaine lettuce
1 (2 oz.) can anchovy fillets
1/4 c. grated Parmesan cheese
1 tbsp. lemon juice
Salt to taste
Freshly ground pepper
1 egg

To make croutons, heat 2 tablespoons corn oil or olive oil in a medium skillet over medium heat. Add garlic and bread cubes. Saute until bread is crisp and golden brown. Drain on paper towel.

Tear or cut lettuce into bite size pieces, place lettuce pieces into bowl. Chop anchovy fillets, and add anchovy and anchovy oil to lettuce. Add Parmesan cheese, toss. Add remaining corn oil, lemon juice, salt, and pepper. Toss well. Cook egg in small pan, boil 1 minute, raw in salad. Break egg over salad, toss gently. Add croutons, toss. Makes 4 dinner or 6 starter.