1 small clove garlic, minced
1/3 cup oil, preferably olive
1 pound romaine lettuce, rinsed and well dried
1 large egg in shell
3/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
3 tablespoons lemon juice
2 teaspoons Worcestershire
1 cup croutons
1/4 cup Parmesan cheese
Mix garlic and oil; let stand at room temperature several hours or as long as time permits. Tear romaine into bite-size pieces into a large salad bowl; chill. Just before serving, pour hot water over egg and let stand 1 minute, then rinse under cold water to stop the cooking. Toss romaine with garlic-oil mixture, salt and pepper. Break egg into the middle of greens, sprinkle greens with lemon juice and Worcestershire, then toss well. Add croutons and cheese; toss lightly. Makes 4 servings.
Croutons: Trim crusts from several 1/2-inch slices French or Italian bread. Cut bread into 1/2-inch cubes to make 1-1/2 cups. In heavy 9-10 inch skillet, heat 2 tablespoons oil, preferably olive, until 1 bread cube sizzles. Add remaining cubes and brown over medium-low heat, tossing constantly until cubes are lightly browned, about 3-5 minutes. Cubes will shrink. Makes 1 cup
From Family Circle magazine (recipe from Chasen's Restaurant, Los Angeles, CA).