Ingredients
1 clove garlic
4-6 anchovy fillets
3 tablespoons Parmesan cheese
1 egg
3 tablespoons olive oil
1 tablespoon wine vinegar
4 slices bread, cut thin
2 tablespoons butter
2 heads of romaine

Procedure
Mash the garlic in a large wooden salad bowl, rubbing it well around the sides. Let it stand thus for a few minutes, then scrape out and discard the garlic pulp. Put the anchovy fillets and cheese into the bowl and mash them to a smooth paste. Add raw egg to the anchovy-cheese mixture and work smooth. If you are concerned about the quality of your eggs for raw use, you may coddle it by cooking it in fast-boiling water for one minute, just enough to cut the edge of rawness. Blend in the oil and vinegar. Neither salt nor pepper is needed.

Make croutons by buttering the bread on both sides, cubing it small, and browning the croutons in the oven until crisp.

Wash the romaine well, dry and crisp it. Break it into the bowl, sprinkle on the croutons and toss lightly in the dressing until every leaf is coated and the dressing absorbed by the croutons.

Serves 4 to 6.

Recipe source: adapted from House & Garden, June 1956

Photo credit: Michael Newman