Recipe - Romaine Spears With Anchovy Vinaigrette

3 Cloves garlic; cut or sliced up plus 1
whole
; garlic clove
Three fourths cup Extra virgin olive oil
2 tablespoon Red wine vinegar
1 teaspoon Dijon mustard
3 Anchovies; rinsed and
chopped
; coarse
Salt and freshly ground
black pepper
8 sl French bread; cut 1/4inch
thick
; on the diagonal
2 Hard boiled eggs
1 Head Romaine lettuce; rinsed
and dried
One fourth pound Parmesan cheese; shaved very
thin
; with a potato
; peeler

Preheat the oven to 400 degrees. Cut 3 cloves of garlic into 1/8inch thick
slices and reserve the 4th clove. In a small saucepan or skillet set over
moderately low heat, combine the cut or sliced up garlic with 1/2cup of the oil and
cook for 10 minutes. Strain the oil into a bowl and reserve the cooked
garlic.

In a small bowl, whisk together the vinegar and mustard, add 1 teaspoon of
the anchovy, and mash with the whisk until smooth. Whisk in the
garlicflavored oil, the cooked garlic, and remaining anchovy. Season with
salt and pepper.

Brush both sides of the bread with the remaining One fourth cup oil and season
with salt and pepper. Arrange the bread in a single layer on a baking sheet
and bake until lightly toasted about 5 minutes. When cool enough to
handle, rub one side of each slice with the remaining raw garlic clove.

Peel the eggs and separate the yolks from the whites. With the back of a
spoon or a rubber spatula, push the yolks through a fine sieve into a bowl.
Wash and dry the strainer and repeat with the whites.

Choose 6 large Romaine spears and slice them crosswise into 1/4inch thick
ribbons. In a large bowl, toss the remaining whole leaves with the
dressing. Arrange the leaves on salad plates. Toss the lettuce ribbons in
the residual dressing and set the ribbons on top of the spears. Sprinkle
with the whites and yolks and arrange the toast on the plate. Top the toast
with the Parmesan shavings.

Yield: 4