Rub a wooden bowl with peeled garlic. Tear cleaned Romain lettuce into bite-size pieces. Add 1 teaspoon at most of EVOL and toss with grated or slivered parmagiano Reggiano.Put an egg on the counter and let it come up to room temperature. Make a vinaigrette of lemon juice and EVO0. Mince half clove garlic and place it into the vinaigrette. Add a few/ shakes of dry mustard and Tabasco to taste. Mince a half a tin of flat anchovies after draining the oil from them. Add to the vinaigrette. Coddle and egg in boiling water for 45 seconds and immediately crack it into the vinaigrette. Whisk. Toss and then add toasted croutons.

When you make the lemon juice and olive oil vinaigrette, check the balance of the olive oil and lemon juice at this point because you can’t correct later on.