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1
Combine olive oil and garlic in a jar with a tight-fitting lid.
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2
Chill several hours or overnight.
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3
Wash romaine under cold running water.
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4
Trim core, and separate stalks into leaves; discard wilted or discolored portions.
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5
Shake leaves well to remove moisture or dry on paper towels.
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6
Place romaine in a large plastic bag; chill at least 2 hours or overnight.
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7
Brush both sides of bread slices with garlic-olive oil mixture and cut into 3/4-inch cubes.
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8
Place on a baking sheet and bake at 350F for 15 minutes or until croutons are dry and crisp.
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9
Place in a bowl, and toss with 2 tbsp.
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10
Parmesan cheese.
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11
Let croutons cool, then store in an airtight container.
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12
Pour water to a depth of 2 inches into a medium saucepan; bring water to a rapid boil, and turn off heat.
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13
Carefully lower egg into water, using a slotted spoon; let stand 1 minute.
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14
Remove egg from water and set aside to cool.
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15
Discard garlic from olive oil mixture in jar.
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16
Add vinegar, Worcestershire sauce, salt, and dry mustard to jar.
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17
Shake dressing well.
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18
Cut coarse ribs from large leaves of romaine; tear leaves into bite-sized pieces and place in a large salad bowl.
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19
Shake dressing well and pour over romaine; toss lightly until well coated.
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20
Break coddled egg over romaine; squeeze on lemon halves.
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21
Grind a generous amount of pepper over salad and sprinkle with 1/4 cup Parmesan.
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22
Toss lightly.
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23
Top with croutons; garnish with anchovies, if desired.
