1 head Romaine lettuce
3/4 c. grated Romano cheese
1 egg
1 lemon
1 sm. loaf San Luis sour dough bread
1/2 c. olive oil
2 cloves garlic, crushed
2 tsp. ground pepper
1 can chopped anchovies
2 tsp. Italian herbs

Wash, drain, chill lettuce in bowl. Slice bread into cubes for croutons. Pour 1/4 cup olive oil, 1 clove garlic into a pan and saute bread cubes over low heat, until crisp. Season with half the Italian herbs. While this is cooking, grate Romano cheese and set aside.

Dressing: Mix 1/4 cup olive oil, 1 clove garlic, 1 teaspoon pepper, 1 teaspoon Italian herbs and 1 can anchovies all together. Shake well and refrigerate. Remove croutons from pan and drain. Right before serving mix lettuce and dressing. Break egg on top. Squeeze lemon and mix. Add cheese, croutons and pepper. Serve 4-6.