1 clove garlic
2 c. Romaine or Iceberg lettuce
1/4 c. olive oil
Juice of 1 lemon
1/4 c. wine vinegar
2 oz. can anchovy fillets, drained & chopped
1/4 c. Parmesan cheese
1/2 c. prepared croutons
1 egg, well beaten
Salt & pepper to taste

Cut clove of garlic and rub salad bowl. Tear cleaned and crisped lettuce into bite-size pieces in salad bowl. Pour olive oil, lemon juice and vinegar over greens; toss lightly. Sprinkle chopped anchovies, grated cheese and croutons on top; add beaten egg. Season. Toss and serve at once.