1/4 c. olive or salad oil
Juice of 1 lemon
1 garlic clove
1/4 tsp. salt
Dash coarsely ground pepper
1 med. head Romaine & Bibb lettuce
1 c. croutons
1/4 c. grated Parmesan cheese
4 anchovy fillets, chopped
1 egg, coddled

In salad bowl, combine olives oil, lemon juice, garlic salt and pepper. Cover and let stand for an hour. Discard garlic. About 10 minutes before serving, tear lettuce into bite-sized pieces. Add croutons, cheese and anchovies. Toss well. Add egg and toss again. Serve immediately. Serves 6.