Ingredients
1 clove garlic, halved
1/3 c olive oil
8 anchovy fillets, cut up
1 t Worcestershire sauce
1/2 t salt
1/4 t dry mustard
Freshly ground pepper
1 large or 2 small bunches romaine, washed and chilled
Coddled Egg
1 lemon
Garlic Croutons
1/3 c grated Parmesan cheese
Preparation
Rub large salad bowl w/ cut clove of garlic. Add oil, anchovies, worcestershire sauce, salt, mustard and pepper; mix thoroughly. Into salad bowl, tear romaine into bite-size pieces (about 12 c) Toss until leaves glisten. Break egg onto romain; squeeze juice from lemon over romaine. Toss until leaves are well coated. Sprinkle croutons and cheese and toss.
Garlic Croutons: Heat to 400. Trim crusts from 4 slices bread. Generously butter both sides of bread slices; sprinkle with 1/4 t garlic powder. Cut inot 1/2 inch cubes; place in baking pan. Bake for 10 -15 min, stirring occasionally, until golden brown and crisp.
Coddled Egg - Place cold egg in warm water. Heat to boiling enough water to completely cover egg. With a spoon, immerse egg into boiling water. Remove pan from heat. Cover and let stand 30 seconds. Cool immediately in cold water.
