Place the peeled garlic clove in olive oil in a container with a
tight-fitting lid; set aside overnight. Remove and discard garlic
from oil; add cayenne, Tabasco, sugar, and anchovy paste. Shake well
to mix; set aside. Tear the lettuce leaves into smaller pieces and
place in a large salad bowl. Sprinkle with salt and pepper. Pour
the seasoned oil over all and toss gently so that all leaves are well
coated. Boil the egg for 1 minute (bring water to a boil, lower egg
into water with a large spoon and begin timing). Crack the shell and
drop egg into salad. Squeeze lemon juice over egg and stir gently
into salad. It will have a creamy appearance. Just before serving,
sprinkle cheese over all and add croutons. Toss lightly to mix.
- - - - - - - - - - - - - - - - - -
NOTES: This recipe contains a partially-cooked egg. If you are
concerned about salmonella, substitute an equivalent amount of Egg
Beaters or other egg substitute.
