Salad oil
1 garlic clove minced
2 c. bread cubes
1 lg. head Romaine
1 lg. head lettuce
1/4 c. grated Parmesan cheese
1/4 c. crumbled bleu cheese
1/4 c. lemon juice
1/4 tsp. Tabasco
3/4 tsp. salt
1/4 tsp. dry mustard
1 egg

Heat 2 tablespoons salad oil in skillet with garlic. Add bread cubes; heat until lightly browned. Tear crisp, chilled Romaine and lettuce into bite-sized pieces into salad bowl. Sprinkle with cheeses. Combine 1/2 cup oil, lemon juice, Tabasco, salt and dry mustard; shake to blend.

Pour over salad greens; toss lightly. Break egg into salad; toss lightly until egg disappears. Add croutons, tossing well; serve immediately.