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
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.
