Servings: 8 to 10

Garlic Olive Oil/Garlic Oil Garlic Olive Oil/Garlic Oil
3 slices French bread OR firm white bread (each ½-in. thick) 3 slices French bread OR firm white bread (each ½-in. thick)
Parmesan cheese (grated) Parmesan cheese (grated)
3 medium Romaine lettuce heads 3 medium Romaine lettuce heads
2-3 tbsp. wine vinegar 2 to 3 tbsp. wine vinegar
1 lemon (halved) 1 lemon (halved)
2 eggs 2 eggs
dash Worcestershire dash Worcestershire
salt salt
whole black pepper whole black pepper
anchovy fillets (rolled) (optional) anchovy fillets (rolled) (optional)
water water

Several hours before serving, preheat oven to 250° F & chill large salad bowl, as well as salad plates.
Brush both sides of each bread slice with Garlic Olive Oil/Garlic Oil & cut into ½-in. cubes.
Spread bread onto baking sheet & bake till dry & crisp (about 1-hr.).
Sprinkle with Parmesan & cool; then store in covered jar in refrigerator till ready to use.
Just before serving, tear lettuce into bite-sized pieces & put in salad bowl.
Drizzle lettuce with ⅓-c. Garlic Olive Oil/Garlic Oil & wine vinegar.
Squeeze juice from both lemon halves over salad.
Bring water to boil in saucepan.
Put eggs in water, remove from heat, & let stand for 1-min.
Remove eggs from water & allow to cool slightly.
Break eggs over salad, add Worcestershire, & sprinkle with salt.
Grind a generous amount of pepper over salad; then sprinkle with ⅓-c. Parmesan.
Toss salad lightly till dressing is well mixed & salad is well coated.
Add croutons to salad & toss once or twice.
If desired, garnish with anchovies.
Serve immediately.

SOURCE: "Better Homes & Gardens New Cook Book" (1982 ed.)  SOURCE: "Better Homes & Gardens New Cook Book" (1982 ed.)