Caesar Salad Recipe

Crush the garlic into oil, cover, and LET STAND OVERNIGHT at room temperature. Next day, drain oil from garlic: discard garlic. Heat 1/3 cup of the oil in a heavy skillet over moderately high heat 1-2 min. When hot, but NOT SMOKING, add bread cubes and brown on all sides, tossing constantly. Drain on paper toweling and reserve. (NOTE:You can do these well ahead of time to avoid a last minute rush)
Break Romaine into bit size pieces into chilled salad bowl.
Sprinkle with remaining oil, salt and pepper, and toss; Add a few drops of pil, if needed, to coat all leaves lightly. Break egg into a cup and slide into salad, pour lemon juice directly on egg, and toss lightly. Add anchies, Parmesan, and bread cubes, toss again and serve. Serves 6.