Add the garlic to the oil and let stand overnight, or at least six hours (we’ve reduced this to ½ hour without compromising the recipe too much).

Trim the crusts from the bread and cut into ½-inch cubes. Saute the bread in ¼ cup of the prepared garlic oil. Boil the eggs for one minute and chill immediately. Drain the oil and rinse the anchovies under warm water to make them less salty. Wash and dry the lettuce, tear the leaves into a large bowl.

Add the remaining oil to the lettuce and toss thoroughly. Break the eggs into the salad and toss to mix. Add the lemon juice and toss. Add the anchovies, bread cubes, cheese and pepper to taste. Toss with gusto. Serve with pride!