Caesar Salad

Directions

1. 1
   Wash the romaine or lettuce thoroughly and dry well.
2. 2
   Wrap in a tea towel or paper towels and refrigerate until ready to serve.
3. 3
   Saute the diced bread in 4 tablespoons olive oil with the garlic cloves.
4. 4
   Shake the pan well and cook over medium heat until the croutons are delicately browned and crisp.
5. 5
   Add additional oil if necessary.
6. 6
   Remove the garlic and drain the croutons on absorbent paper.
7. 7
   In a chilled salad bowl, break the greens in bite-size pieces.
8. 8
   Add the 8 tablespoons olive oil and toss well so that each leaf is coated.
9. 9
   Add the croutons, salt, anchovies, pepper, and lemon juice.
10. 10
    Break the egg into the bowl (there has been great discussion as to whether it should be a raw or a 1-minute coddled egg).
11. 11
    Toss again and add the grated Parmesan cheese.