8 anchovy fillets, cut up
1/3 cup (85ml) olive oil
1 tsp (5ml) Worcestershire sauce
1/2 tsp (3ml) salt
1/4 tsp (1.5ml) dry mustard
fresh ground black pepper to taste
large romaine lettuce ( I prefer hearts of romaine - available packaged - about 3 hearts)
1 lemon
1/3 cup Parmesan cheese (30 gm)
garlic croutons *
1 coddled egg * or 1/3 cup mayonnaise (85ml)
*Coddled egg: Place egg in just enough
warm water to cover, then, immerse egg in boiling water with pan removed
from the heat. Cover and let stand for 30-40 seconds and then cool in cold
water. Water must be truly boiling
to avoid salmonella problems!
If you are concerned about this, substitute
1/3 cup (85ml) mayonnaise.
*Garlic
croutons: Heat oven to 400°F (200°C). Trim the crusts off four thick
slices of white bread and generously butter the bread on both sides.
Sprinkle with 1/4 tsp (1.25ml) garlic powder (unsalted). Cut into 1/2"
(1cm) cubes and
bake on a cookie sheet for 10 - 15 minutes until golden brown, stirring
occasionally.
Just before
serving, rub the salad bowl with the cut clove of garlic. Leave pieces of
mashed garlic in the bowl.
Add oil and anchovies, along with Worcestershire sauce, salt, mustard and
pepper. Mix thoroughly.
Tear romaine lettuce into bite-sized pieces and add to the salad bowl,
tossing until the leaves glisten.
(Salad can be kept in the fridge for a short while at this stage before adding lemon juice.)
Break the coddled egg onto the lettuce and squeeze lemon juice over the
lettuce and mix.
Add croutons and
cheese just before serving and toss.