| • | Season the salad bowl by rubbing a cut half of garlic and 1 tsp oil onto the bottom and side of the bowl, reserve the garlic.
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| • | Heat the oil with both halves of the reserved garlic on moderately high flame, turning garlic till golden for about 1 to 2 minutes and then discard the garlic.
|
| • | Add bread cubes and fry, turning occasionally, till golden on all sides for about 2 minutes.
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| • | Place the croutons to the paper towels to drain.
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| • | Pour oil through a small fine-mesh sieve into the heatproof measuring cup and add sufficient additional olive oil to total 6 tbsp.
|
| • | Place the anchovies in the salad bowl and mash it to make a fine paste.
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| • | Whisk in egg and lemon juice, then add reserved oil, warm or at room temperature in a slow stream, whisking till emulsified and combine salt with it.
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| • | Combine romaine leaves with the dressing and toss to coat.
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| • | Add croutons to it and toss for a moment.
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| • | Sprinkle the salad with cheese and pepper. |
