2 heads romaine lettuce
2 cups diced firm white bread, preferably homemade
3/4cup olive oil
3 garlic cloves, crushed
1 tsp. salt
12 to 15 oil-packed flat anchovy fillets, rinsed, patted dry and finely cut
2 tbsp. fresh lemon juice
1 egg, raw, or coddled for 1 minute
1 tsp.freshly ground pepper
125 to 175mi freshly grated Parmesan cheese
Wash the romaine thoroughly and dry it well. Wrap it in a tea towel or paper towels, and refrigerate until you are ready to serve the salad. Saute the diced bread in Y4 cup [50 ml.] of the olive oil with the garlic cloves. Shake the pan well and cook over medium heat until the croutons are delicately browned and
crisp. Add additional oil if necessary. Remove the garlic and drain the croutons on absorbent paper.
In a chilled salad bowl, break the greens into bite-sized pieces. Add the remaining Y2 cup [125 ml.] of olive oil and toss well so that each leaf is coated. Add the croutons, salt, anchovies, pepper and lemon juice. Break the egg into the bowl. Toss again and add the grated Parmesan cheese.
JAMES BEARD'S AMERICAN COOKERY