Ingredients
- ½cup olive oil
- 7anchovy fillets, finely chopped
- 1large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped
- 3ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)
- ⅛teaspoon kosher salt, more to taste
- ½teaspoon ground black pepper
- 1tablespoon freshly squeezed lemon juice
- 1 ½teaspoons Dijon mustard
- ½teaspoon Worcestershire sauce
- 2large eggs
- 2large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)
- ¾cup Parmesan cheese, grated
- Nutritional Information
Nutritional analysis per serving (2 servings)
987 calories; 74 grams fat; 16 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 8 grams polyunsaturated fat; 48 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 37 grams protein; 226 milligrams cholesterol; 1628 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 to 4 servings
Preparation
- Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.
- Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.
- Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.
- Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.
About 30 minutes
Dining and Cooking