Anchovies help to give this classic salad its traditional flavor, but they can be omitted from the dressing if preferred
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell
|2 garlic cloves, minced into a puree||freshly ground black pepper|
|2 anchovy fillets in olive oil, drained and finely chopped||2 small heads of romaine lettuce|
|1/2 cup extra virgin olive oil||1 cup Croutons|
|2 tbsp fresh lemon juice||2 large eggs|
|1 tsp Worcestershire sauce||1/2 cup Parmesan cheese, shaved or grated|
To make the dressing, mash the garlic and anchovies together to make a thick paste. Scrape into a screw-top jar, add the olive oil, lemon juice, Worcestershire sauce, and pepper to taste. Shake until well blended and thick. Set aside.
To assemble the salad, tear the lettuce into bite-sized pieces and toss with the croutons in a salad bowl. Bring a small saucepan of water to a boil over high heat. Reduce the heat to medium, add the eggs, and boil gently 2 minutes, no longer. Drain and rinse well with cold water.
Crack open the eggs, scoop over the lettuce and toss. Shake the dressing well, pour over the salad, and toss again. Sprinkle with the Parmesan and serve at once.
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