• To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
• Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
• To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
• Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
• Using a peeler, make curls of parmesan cheese to garnish salads if desired.

For the zoodles:

• Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
• Rinse zoodles then squeeze them gently to remove excess moisture.
• When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
• Turn heat to low, add olive oil, kosher salt, and pepper to taste.

For the meat-tomato sauce:

• Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
• When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
• Add the Kosher salt and the white wine. Cook until the wine has evaporated.
• Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.