My recipe for garlic croutons is listed under Salads on Pinterest
1 large egg
3 tablespoons lemon juice from 1 medium lemon
1 teaspoon Worcestershire sauce
1/4 teaspoon table salt
8 grindings ground black pepper
1 small clove garlic , pressed (1/4 teaspoon)
1 1/2 teaspoons anchovy paste (or 4 flat anchovy fillets, minced)
1/3 cup extra-virgin olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)
1/3 cup grated Parmesan cheese
Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings. (Dressing may refrigerate in airtight container for 1 day; shake before using.)
Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.
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