Ingredients
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1 cos lettuce
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1 small baguette (to make croutons)
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2 anchovy fillets
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15 g butter
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1 lemon (juice of)
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1/3 cup olive oil
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1 teaspoon Worcestershire sauce (Lea & Perrins recommonded)
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salt (to taste)
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pepper (freshly ground to taste)
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1/4 cup parmesan cheese (grated or shaved)
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1 garlic clove (minced or put through a garlic press to crush)
Instructions
- Remove tough outer leaves of the lettuce.
- Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
- To make croutons -.
- Preheat oven to 180°C.
- Cut baguette into thick slices.
- Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
- Place on a baking tray and bake until pale and gold and crisp.
- For the Dressing -.
- With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
- Coddled egg -.
- Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
- Arrange the crisp lettuce leaves in a bowl.
- Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
- Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).