There are probably a zillion recipes for this salad...let me add mine. I like lots of garlic and the creamy dressing made from the almost raw egg. We're having this with a small steak tonight. My perfect summertime dinner.
Slice a baguette into 1/2 inch ovals and toast both sides under the broiler on high. I like to have for or five croutons per person.
Mince 6 or more cloves of garlic. When is fine, add a sprinkle of kosher salt and slide the flat side of the knife across the garlic until its a fine paste.
In a cold 10" skillet put in a layer of olive oil and add the garlic slowly warm the garlic when hot add the croutons and shake them around to coat. At this point I saute until the garlic turns a light brown. Remove all from heat.
They now sell Organic Romaine Hearts for the same price as conventional. I take a head out of the bag and cut off the first two or three inches from the top (greenest) part. I then cut across the circumference of the head and then wash well and dry in paper towels so all water is gone. It helps the dressing ad hear to the lettuce.
In a big bowl, add about 1/4c olive oil, a couple shakes of Worcestershire sauce or one anchovy mashed around the size of the bowl. Add the juice from 1/2 lemon...more if you like more...and 1/2c finely grated Parmesan cheese. Mix well.
Boil water in a small pan. When rolling, add one egg that you have stuck a needle into one end to prevent an explosion. Cook exactly one minute and then run under cold water so you can handle it. Open end over bowl and mix well. If you are skittish about raw eggs, people say a little good quality mayo can sub.
Add romaine and mix well. Add more olive oil if it's just too dry. I like there to be nothing fat the bottom of the bowl after serving the salad. Add croutons with the garlic bits and toss well. Serve.