4 cloves garlic Extra-virgin olive oil (about 1/3 cup total) 1 cup, packed, cubed, semolina bread (day-old is fine) Coarse black pepper, to taste 2 tablespoons anchovy paste (optional for strict vegetarians) 1 teaspoons Worcestershire sauce (6 to 8 drops) 1 large egg yolk or 1/4 cup pasteurized egg product Juice of 1 large ripe lemon 2 hearts romaine lettuce, coarsely chopped A little coarse salt, to taste 2 handfuls freshly grated Parmigiano Reggiano cheese Preparation Crack the garlic away from its skin with a good whack of your hand against the flat of your knife, centered on top of each clove. Rub the inside of your salad bowl with 1 clove of cracked garlic. Place that clove and a second clove aside. Mince the remaining 2 cloves and place in a small bowl. Heat a small skillet over medium heat. Add 2 tablespoons olive oil (2 turns around the pan), and the 2 cracked cloves of garlic. When the garlic speaks by sizzling in oil, add bread and toast until golden, tossing occasionally, 6 to 8 minutes. Sprinkle cubed bread with a little pepper and remove from heat. Combine chopped garlic and 3 glugs of olive oil (about 1/4 cup) in a small bowl or in a small skillet. Heat garlic and olive oil, either in a microwave oven for 1 minute, or over low heat on a stove top, 2 to 3 minutes. Stir anchovy paste into the warm olive oil with a fork and let stand until oil returns to room temperature. Add Worcestershire sauce and egg yolk or egg product to salad bowl and stir with a fork. Add lemon juice and stir into egg. Add the olive oil, garlic, and anchovy mixture in a slow stream and continue to beat with a fork. Add romaine to bowl and toss to coat. Add a generous amount of cheese and croutons and toss again to coat. Season with salt and pepper to taste.