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1
In a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper.
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2
Let sit for 10 minutes and remove garlic.
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3
Cut enough bread into 1/2-inch cubes to make 4 cups.
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4
In a bowl, toss bread cubes with the butter mixture.
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5
Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden.
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6
Remove from the oven and let cool on a paper towel lined tray.
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7
Trim ends off romaine lettuce, keeping the leaves whole.
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8
Wash and spin dry.
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9
Rinse and pat dry anchovy filets.
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10
In a bowl, mash anchovies to form a paste.
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11
Mince 3 cloves of garlic with a pinch of salt.
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12
Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg.
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13
Drizzle in 1 cup olive oil.
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14
In a large bowl, toss the romaine leaves with the dressing and Parmesan.
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15
Transfer to a platter and top with the croutons.
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16
*RAW EGG WARNING
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17
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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18
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
