1 In a very large bowl, whisk together the olive oil and garlic. Let sit for
half an hour.
2 While the oil is sitting, make the croutons. Spread the baguette slices out
over a baking sheet (may need to do in batches), lined with parchment paper or
Silpat. Brush or spray with olive oil (or melted butter, or if you want garlicky
croutons, dip pastry brush in the garlic infused oil you have sitting in step
1). Broil for a couple of minutes until the tops are lightly browned. Remove and
let cool.
3 Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt
and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese.
Taste, add more lemon juice to taste. The lemon should give an edge to the
dressing, but not overwhelm it.
4 Using your hands, tear off chunks of lettuce from the heads of lettuce (do not
use a knife to cut). Add to the oil mixture and toss until coated. Add the rest
of the Parmesan cheese, toss.
5 Coarsely chop the toasted bread and add (with the crumbs from the chopping) to
the salad. Toss. Serve immediately.
Yield: Serves 4-6 for a main course or up to 8-12 for a side salad.