- 2
Ingredients
- 2-4 SERVINGS
- 1/2 cup olive oil
- 7 anchovy fillets, finely chopped
- 1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped
- 3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)
- 1/8 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 large eggs
- 2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)
- 3/4 cup Parmesan cheese, grated.
Preparation
Step 1
Make croutons:
Heat 3 tablespoons oil in a large skillet over medium heat.
Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes.
Stir in half the garlic and cook, stirring, until fragrant, about one minute.
Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.
Make dressing:
In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.
Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.
Combine lettuce, cheese and croutons in a large bowl.
Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more.
Add salt to taste.