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1
Preheat the oven to 400 degrees.
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2
Cut 3 cloves of garlic into 1/8-inch thick slices and reserve the 4th clove.
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3
In a small saucepan or skillet set over moderately low heat, combine the sliced garlic with 1/2-cup of the oil and cook for 10 minutes.
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4
Strain the oil into a bowl and reserve the cooked garlic.
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5
In a small bowl, whisk together the vinegar and mustard, add 1 teaspoon of the anchovy, and mash with the whisk until smooth.
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6
Whisk in the garlic-flavored oil, the cooked garlic, and remaining anchovy.
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7
Season with salt and pepper.
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8
Brush both sides of the bread with the remaining 1/4 cup oil and season with salt and pepper.
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9
Arrange the bread in a single layer on a baking sheet and bake until lightly toasted -- about 5 minutes.
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10
When cool enough to handle, rub one side of each slice with the remaining raw garlic clove.
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11
Peel the eggs and separate the yolks from the whites.
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12
With the back of a spoon or a rubber spatula, push the yolks through a fine sieve into a bowl.
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13
Wash and dry the strainer and repeat with the whites.
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14
Choose 6 large Romaine spears and slice them crosswise into 1/4-inch thick ribbons.
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15
In a large bowl, toss the remaining whole leaves with the dressing.
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16
Arrange the leaves on salad plates.
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17
Toss the lettuce ribbons in the residual dressing and set the ribbons on top of the spears.
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18
Sprinkle with the whites and yolks and arrange the toast on the plate.
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19
Top the toast with the Parmesan shavings.
