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Serves 6-8

2 heads romaine lettuce, rinsed, dried and crisped
3 cloves garlic, through the press
1⁄2 cup olive oil
croutons
1 tsp. fine sea salt
1 tsp. sugar
1⁄2 tsp. black pepper
1⁄2 tsp. Worcestershire sauce
3 Tbsp. lemon juice
2 eggs, at room temperature
3 oz. parmesan cheese, freshly grated
In a large wooden salad bowl, break the lettuce into pieces. Add the garlic and olive oil and toss well so that each leaf is coated. Add the croutons, salt, sugar, pepper, Worcestershire sauce and lemon juice. Toss again. Break the eggs into the bowl; toss again and add the grated parmesan. Toss one last time and arrange on chilled plates.


Croutons

8 oz. French bread, cut into 1-inch cubes
4 Tbsp. unsalted butter, melted
4 Tbsp. olive oil
Put the bread cubes in a bowl, and add the melted butter and garlic olive oil. Toss well so that each piece of bread is coated. Place on a baking sheet and bake in a preheated 375-degree oven for 10 minutes, or until pale brown.
(Rebecca Ets-Hokin)