Croutons:
1/2 loaf thin French bread
Melted Butter
1 garlic clove

Dressing: 
1/2 cup vegetable oil
2 tbsp. freshly squeezed lemon juice
2 crushed garlic cloves
1 1/2 tsp. Dijon mustard
1 to 1 1/2 tsp. anchovy paste OR
6 anchovy fillets, finely chopped
1/4 tsp. granulated sugar
1/8 tsp. cayenne pepper

Salad:
6 slices bacon, cooked 
1 head romaine lettuce
1 egg (optional)
1/2 cup freshly grated Parmesan cheese
1/4 cup crumbled blue cheese (optional)

Makes 4 Servings

Recipe from Chatelaine Cook Book
 

To make the croutons, preheat oven to 350 degrees.  Slice the bread into 1/2" slices.  Brush both sides with melted butter.  Spread the slices out on a baking sheet.  Bake for 7 min. then turn and bake for another 7 min. or until the bread is golden.. Remove from the oven.  Cut the garlic clove in half.  Immediately rub the slice of bread with the garlic.  While still warm, cut the toast into croutons.

Prepare the dressing by measuring the oil, lemon juice, garlic, Dijon, anchovy paste, sugar and cayenne pepper into a bowl.  Whisk together.  If not using right away, cover and refrigerate.  The dressing keeps well for a couple of days in the refrigerator.

To prepare the salad, crumble bacon.  Tear lettuce into bite size pieces.  Whisk dressing ingredients with egg, if using.  Drizzle over the lettuce in a large salad bowl.  Toss until the lettuce is coated.  Sprinkle with Parmesan, blue cheese and bacon.  Toss and sprinkle with croutons.