1 head romaine lettuce, leaves separated
1 egg, lightly beaten (we make no assurances about the raw egg)
2 garlic cloves, crushed
3 tablespoons fresh lemon juice
½ cup olive oil
4 anchovy fillets, drained and chopped (we also like to ask our guests if they like anchovies)
2 hard-cooked eggs, peeled and quartered
½ cup freshly grated Parmesan cheese
¾ cup pumpernickel croutons (they use pumpernickel but any will work)

Rinse the lettuce and dry. Refrigerate wrapped in paper towels for several hours to crisp leaves.

Whisk the raw egg, garlic, lemon juice, and pil together and pour into the bottom of a large salad bowl.

Add the lettuce, anchovies, and hard-cooked eggs and toss thoroughly with the dressing.

Add the cheese and toss again.

Sprinkle with the croutons and serve immediately.

Adapted from Silver Palate Good Times Cookbook