1cupbread cubescrusts removed (or good packaged croutons)
1/2teaspoonsalt
1/4teaspoondry mustard
1/4teaspoonblack pepper
1 1/2teaspoonWorcestershire sauce
1teaspoonanchovy paste
1eggpasteurized in the shell per the FDA, because undercooked egg can be hazardous
1/4cupblue cheese
1ounceParmesan cheeseshredded (2 tablespoons)
2tablespoonslemon juiceabout 1/2 large lemon
optional anchovy fillets for garnish
Instructions
Clean Romaine and store in refrigerator.
Crush garlic; combine with oil and refrigerate one hour covered.
Heat 2 tbsp oil-garlic mixture in skillet and brown bread cubes, set aside (or use some good store bought croutons).
To remaining oil-garlic add salt, mustard, pepper, Worcestershire and anchovy paste. Shake vigorously. Refrigerate.
In small saucepan bring 2 inches of water to a boil, remove from heat and lower egg into it; let stand 1 minute; then lift out and set aside.
Tear Romaine into bite-size pieces in bowl. Shake dressing well, and pour over romaine. Break egg over center of salad, then add cheese and lemon juice. Toss well. Sprinkle with croutons. Garnish with the whole anchovies or offer them separately. Serve at once.
Notes
Adapted from McCall's Cooking School
Nutrition
Calories: 288kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.