| • | Season the salad normal bowl by rubbing a cut down one-half of garlic and 1 tablespoon 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 until golden for about 1 to 2 minutes and then put aside the garlic.
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| • | Add bread blocks and fry, turning occasionally, until 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 little fine-mesh sieve into the heatproof measuring out cup and add enough more olive oil to total 6 tbsp.
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| • | Place the anchovies in the salad normal bowl and mash it to make a fine paste.
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| • | Whisk in egg and citrus limon juice, then add reserved oil, hot or at room temperature in a slowly stream, whisking until emulsified and mix table 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.
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