- 4
Ingredients
- 4 SERVINGS
- 1/2 About 1/2 cup extra virgin olive oil
- 1 cup rustic bread, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 clove garlic, halved
- 2 eggs
- 2 tablespoons freshly squeezed lemon juice
- 2 to 3 tablespoons minced anchovies, or to taste
- Dash Worcestershire sauce
- 1 large head romaine lettuce, washed, dried and torn into pieces
- 1/2 cup freshly grated Parmesan.
Preparation
Step 1
Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium.
When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
Rub the inside of a salad bowl with the garlic clove; discard it.
Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up.
Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper.
Toss well with lettuce; top with Parmesan and croutons; toss again at table.
Serve immediately.