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  • 1 head Romaine lettuce
  • ½ cup olive oil, plus ¼ cup
  • 1 small baguette or small loaf of crusty bread
  • 1 clove garlic
  • 1/3 cup grated Parmesan cheese
  • Juice of 1 large lemon
  • 1 oz anchovy fillets (Optional)
  • 1 egg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Worcestershire sauce, to taste


  1. Bring a quart of water to a simmer in a small saucepan. Simmer the egg in the shell for one minute, then remove the egg and chill in a cold water bath.
  2. Separate the lettuce leaves, wash and thoroughly dry them, then refrigerate.
  3. Remove crusts from the bread and cut it into ½-inch cubes. You want about 2 cups of bread cubes.
  4. Heat a sauté pan over medium-low heat. Add ¼ cup olive oil and heat for another minute. Add bread cubes and sauté until crispy and golden. Remove bread and drain on paper towels.
  5. In a glass bowl, mash garlic and anchovies (if desired) with a fork so that they form a paste.
  6. Crack the coddled egg into the garlic-anchovy mixture and add the lemon juice. Beat until smooth.
  7. Slowly add the remaining olive oil while whisking continuously.
  8. Season to taste with Kosher salt, black pepper and Worcestershire sauce. Add half the grated cheese.
  9. Tear Romaine leaves into bite-sized pieces and transfer to a large bowl.
  10. Pour dressing over leaves and toss until coated. Add the croutons and toss again.
  11. Plate and serve immediately, topped with remaining cheese.