Ingredients

• 1 large garlic clove, halved lengthwise
• 3/4 to 1 cup extra-virgin olive oil
• 1 (3-oz) Portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes
• 8 anchovy fillets packed in oil, drained
• 1 large egg
• 2 tablespoons fresh lemon juice
• 3 hearts of romaine (an 18-oz package), leaves separated but left whole
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
• a very large salad bowl (preferably wooden)

Instructions

1. Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic).
2. Heat 3/4 cup oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and sauté, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 tablespoons.
3. Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste.
4. Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.
5. Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.