1. Wash and drain the greens thoroughly. Chill in refrigerator. 2. Trim the crusts from the bread. Cut the bread into small cubes, about 3/8 inch. 3. Heat a thin layer of olive oil in a saute pan over moderately
high heat. Add the bread cubes and saute in the oil until golden and crisp. Add more oil as needed. 4. Remove the croutons from the pan and hold for service. Do not refrigerate. 5. Mash the anchovies and garlic together to make a paste. 6. Beat in the eggs and lemon juice until smooth. 7. Beating constantly with a wire whip, slowly add the olive oil. 8. Season the dressing to taste. 9. Cut or tear the Romaine into bite-size pieces. Place in a large
bowl. 10. Immediately before service, pour the dressing over the greens and
sprinkle with the Parmesan cheese. Toss until all the leaves are coated with the dressing. 11. Add the croutons and toss again. 12. Plate and serve immediately.
* Note: Coddled eggs are often used instead of raw eggs. To coddle eggs, simmer in water 1 minute and cool in cold water. Some chefs prefer to use yolks only.
From Wayne Gisslen's "Professional Cooking"