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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To be safe, we boil the egg for 1 minutes rather than use it raw. Ingredients:
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 |
Directions:
1. 1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
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.
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