Ingredients

FOR THE CROUTONS

6 Slices of Italian or French Bread cut into bite-sized cubes
1/4 Cup Olive Oil

FOR THE SALAD

1 Large Egg
1 Large garlic clove, very finely minced
1 Tbsp. Fresh Lemon Juice
1 Tsp. Worcestershire sauce
Salt and pepper
1/2 Cup Freshly grated Parmigiano-Reggiano
1/3 Cup Olive Oil
1 Head Romaine lettuce - washed, dried, and torn into bite-sized pieces

Method

1) Preheat oven to 325
2) Spread the bread cubes in a single layer in one or more large shallow roasting pans.
3) Drizzle with the olive oil and toss well. Bake, stirring occasionally, until the bread is tasted and golden brown, about 20 minutes. Set Aside.
4) To make salad, place the egg in a saucepan and cover with cold water (above the egg by an inch). Bring the water to a boil, cook for 2 minutes. Drain and run under cool water then peel.
5) In a large bowl mash the garlic into a paste. Beat in the egg, lemon juice, Worcestershire and salt and pepper to taste. Gradually beat in the cheese and olive oil. Taste for seasoning.
6) Toss the lettuce with the dressing. Sprinkle with the croutons. Toss again and taste for seasoning. Serve Immediately.
7) Serve to greedy children (Serves 6)