2 cps ½ inch bread cubes, made from stale French or Italian bread
1 large head romaine, washed and crisped
½ tsp salt
¼ tsp pepper
1 egg – either raw or boiled int eh shell 1 minute
3 to 4 tbsp lemon juice
6 anchovy fillets drained and minced
1/3 cup fresh grated parmesan cheese.
Directions
Crush
garlic into oil, cover and let stand overnight at room temperature.
Next day, drain oil from garlic. Discard garlic. Heat 13 cup of the oil
in heavy skillet over moderately high heat 1 – 2 minutes. When hot but
not smoking, add bread cubes and brown on all sides, tossing
constantly. Drain on paper toweling and reserve (Note- you can do this
well ahead of time to avoid a last minute rush)
Break romaine in bit size pieces into a salad bowl.
Sprinkle with remaining oil, the salt and pepper and toss, add a few
extra drops oil if needed to coat all leaves lightly. Break egg into a
cup and slide onto salad, pout lemon juice directly on egg and toss
lightly. Add anchovies, cheese and bread cubes. Toss again and serve.
About 295 cal. Per serving.
