To be safe, we boil the egg for 1 minutes rather than use it raw.
Ingredients
Dressing:
2
cloves of garlic, very finely mashed into a paste with 1/4 teaspoon coarse salt
1
tablespoon anchovies, rinsed, patted dry and finely minced
2
teaspoon finely grated lemon zest
2
tablespoon fresh lemon juice
1
tablespoon red-wine vinegar
1
tablespoon Dijon mustard
1
/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
3
hearts romaine lettuce, leaves separated, rinsed and patted dry
1
large egg, boiled for 1 minute
3
tablespoon freshly grated Parmesan cheese
2
cups croutons, homemade or store-bought
Need to make a substitution?
Preparation
Step 1
1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
Step 2
2. Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.