Heat one cup oil and one clove garlic in a 12" skillet over medium heat. Add bread, and cook, tossing often until golden brown and crisp. Drain.
Rum remaining garlic over the inside of a large wooden serving bowl did leave in bowl. Add juice, and Worcesterhire, hot sauce, anchovies, and salt and pepper, and whisk until anchovies are broken down. Add remaining oil, and whisk until just blended. Add lettuce leaves, and toss to coat in dressing; drizzle egg over leaves, and toss again until evenly coated. Add reserved croutons, Parmesan, and salt and pepper.
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|Serving Size: 1 Serving (972g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2124 (70%)|
|Amt Per Serving||% DV|
|Total Fat 236g||315 %|
|Saturated Fat 55.5g||278 %|
|Monounsaturated Fat 145.9g|
|Polyunsanturated Fat 24.8g|
|Cholesterol 326.9mg||101 %|
|Sodium 3877.1mg||134 %|
|Potassium 1424.2mg||37 %|
|Total Carbohydrate 137.2g||40 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 123.5g|
|Protein 92.2g||132 %|
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Calories per serving: 3013
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