The day before serving.  Wash and dry lettuce, wrap in paper towel and place in plastic storage bag.  Refrigerate to crisp overnight.  Cut garlic clove in half.  Reserve half  to season salad bowl.   Cut other half in half again and combine with olive oil in a small jar.  Cover tightly and refrigerate overnight.

Before serving salad.  Preheat oven to 350°F [180°C].  Toss bread cubes in 1 tbsp [15 mL] of the garlic-flavored oil.  Spread cubes evenly on a baking sheet.  Bake about 10 minutes until golden brown and crisp.  While hot, toss croutons in a paper bag with 1 tbsp [15 mL] Parmesan cheese and seasoned salt.

Gently lower the egg into a saucepan filled with boiling water and simmer for exactly 1 minute.  This is called to "coddle an egg".  Cool the egg under running water and set aside.

Rub a wooden salad bowl with the cut side of reserved garlic clove. Discard the garlic.    Add anchovy paste and coddled egg;  mix well.  Sprinkle with lemon juice; mix well. Remove garlic from oil and pour into wooden bowl in a thin stream, whisking constantly.  Break  lettuce leaves into bite-size pieces and add to salad bowl. Toss well.   Add croutons and grated parmesan cheese.  Toss again.  Serve