1 Picture
Ingredients
- 2 cloves garlic
- 1/2 cup olive oil
- 1 cup cubed stale French bread
- 1 organically grown egg
- 1 small head romaine lettuce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- Pepper
- 1/2 large juicy lemon
- 4 filets anchovies, cut in quarters
- 1/4 cup freshly grated Parmesan cheese
Details
Servings 4
Preparation
Step 1
Make croutons:
Crush one clove of garlic and heat gently in 2 tablespoons of the olive oil. Add bread cubes and saute over medium heat, stirring constantly, untilc routons are crisp and golden on all sides. Drain on paper towle and set aside.
Coddle egg by cooking, in teh sehll, 1 minute in boiling water. Set aside. (It is important to use tested eggs from a reputable producer, as the egg is not sufficiently cooked to kill any bacteria such as salmonella that the raw egg might contain).
Wash and dry lettuce well, and tear into bite-sized pieces. Wrap in a dish towel and refrigerate until ready to use.
Assemble all ingredients on a tray at the table.
In front of your guests, peel the remaining clove of garlic, cut it in half and crush the half in the bottom of a salad bowl. Add romaine lettuce leaves and remaining olive oil and toss thoroughly and dramatically until every leaf is coated. Add Wrocestershire sauce and salt and pepper to taste.
Break the egg over the lettuce and toss until leaves glisten. Stick a fork into the half lemon and squeeze the juice over the lettuce. Toss until the dressing has a creamy look. Toss in anchovies and mix some more.
Now taste it. Perhaps you'd like some more lemon? Add it! A bit more pepper? Add that too. You might want to ask your guests to taste the salad as well. When it is seasoned to your satisfaction, toss in the cheese and croutons, mix again and serve.
Review this recipe