2 anchovy filets (or more to taste)
1 fresh, organic, coddled egg*
1 garlic clove
1 tsp. of Dijon mustard
Juice of one small lemon
¼ c. of extra virgin olive oil
Dash of Worcestershire sauce
1 head of Romaine lettuce washed, dried, and torn into 2-inch pieces
½ c. freshly grated parmesan cheese
Salt and pepper
Peel the garlic clove, cut in half, and rub around the inside of a salad bowl. In the bowl, mash the anchovies and cut garlic clove into a paste. Add egg, mustard, lemon juice, olive oil, and Worcestershire sauce and whisk until the dressing is emulsified. Add salt and pepper to taste. Add Romaine lettuce pieces, parmesan cheese, and croutons. Toss until the lettuce is coated with the dressing. Serve.
*To Coddle an Egg
- On the stove: Coddled eggs are made by briefly (1 minute) immersing an egg, while still in the shell, in water just below the boiling point to slightly cook them.
- In the microwave: Crack 2 eggs into a small microwave safe bowl. Place the bowl in the microwave oven and heat for 30 seconds on high. This will slightly cook the eggs, yet they will still have a runny consistency. Transfer eggs to ice water to stop cooking.
**To Make Croutons
2 large garlic cloves, crushed
Pinch of salt
3 T. virgin olive oil
2 c. French baguette slices cut up into ½-inch cubes (French bread is traditional, but whole wheat makes a more nutritious crouton.)
Preheat oven to 350 degrees. Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden—about 10 minutes.