Ingredients
| 1 cup | olive oil | | 3 cloves | garlic, peeled and halved | | 1 | lg. head romaine lettuce | | 3 splashes | French bread, each 3/4-inch thick | | 2 tbsp. | grated Parmesan cheese | | 1 | egg | | 3 tbsp. | red wine vinegar | | 1 tsp. | Worcestershire sauce | | 3/4 tsp. | salt | | 1/4 tsp. | dry mustard | | 1 | lemon, halved | | Freshly ground pepper | | 1/4 cup | grated Parmesan cheese | | 2 oz. | anchovy fillets (optional) |
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Instructions
Combine olive oil and garlic in a jar with a tight-fitting lid. Chill several hours or overnight. Wash romaine under cold running water. Trim core, and separate stalks into leaves; discard wilted or discolored portions. Shake leaves well to remove moisture or dry on paper towels. Place romaine in a large plastic bag; chill at least 2 hours or overnight.
Brush both sides of bread slices with garlic-olive oil mixture and cut into 3/4-inch cubes. Place on a baking sheet and bake at 350°F for 15 minutes or until croutons are dry and crisp. Place in a bowl, and toss with 2 tbsp. Parmesan cheese. Let croutons cool, then store in an airtight container.
Pour water to a depth of 2 inches into a medium saucepan; bring water to a rapid boil, and turn off heat. Carefully lower egg into water, using a slotted spoon; let stand 1 minute. Remove egg from water and set aside to cool.
Discard garlic from olive oil mixture in jar. Add vinegar, Worcestershire sauce, salt, and dry mustard to jar. Shake dressing well. Cut coarse ribs from large leaves of romaine; tear leaves into bite-sized pieces and place in a large salad bowl. Shake dressing well and pour over romaine; toss lightly until well coated. Break coddled egg over romaine; squeeze on lemon halves. Grind a generous amount of pepper over salad and sprinkle with 1/4 cup Parmesan. Toss lightly. Top with croutons; garnish with anchovies, if desired.
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