• 7 anchovy fillets, chopped

• 1/3 t. freshly ground black pepper

• ¾ T. chopped roasted garlic

• ¾ cup extra virgin olive oil

• ½ cup grated Parmesan

• 4 slices sourdough or other hearty French bread

• 1 egg

• 2 T. red-wine vinegar

• 1 ½ T. lemon juice

• 1 ½ t. dry mustard

• ½ t. celery salt

• 1 t. minced lemon zest

• 1/8 t. Tabasco

• ½ t. white wine Worcestershire sauce

• 1 ¾ pounds romaine cut into bite sized pieces

Preheat oven to 375 degrees.  In food processor combine first four ingredients and process for 1 minute. Add cheese and process 30 seconds. Remove 3 T. of dressing.  Using a brush spread mix evenly on both sides of sliced bread.  Bake bread for 20 minutes. Cut toast into bite size pieces.  In small saucepan filled more than halfway with water, bring water to boil.  Place a refrigerated egg into water and boil for 1 minute and 15 seconds.  Remove with slotted spoon and cool.  Place anchovy-oil mix in a large non-reactive bowl, add remaining ingredients except lettuce.  Spoon entire egg carefully out
of shell and add to mixture.  Wisk thoroughly and refrigerate until ready to toss.
Whisk dressing thoroughly add to salad and toss.  Add croutons.