Ingredients (Served 2 as main course)
2 garlic cloves + 1/4 t salt
3T pure olive oil
1/2 cup croutons (unflavored if buying - home made better)
1 Romaine - pale leaves and heart only
4T Extra Virgin Olive Oil (best quality you can find
1T lemon juice
Few drops Worcesterhire sauce
1/4 cup coarsely grated Parmiggiano Reggiano
Coarse sea salt
Peel and mince the garlic, then sprinkle with salt and make a paste. Mix in 1T olive oil. Warm the other 2T of the pure olive oil in a pan, add the garlic paste and warm through. Toss in the croutons and warm through. Do not allow the garlic to brown as it will turn bitter.
Coddle the egg by placing the refrigerator temperature egg in a pan enough water to cover, bring to a simmer, turn off the heat and leave for 1 minute. Note if you are worried about salmonella and eggs, you may want to use a pasteurized egg for this.
Place the leaves in a large bowl, drizzle on the extra virgin olive oil. Toss. Add the lemon juice and Worcestershire sauce. Toss. Add the coddled egg and toss. The egg should emuslify into the lemon juice/oil. Add the croutons. Toss. Add the grated cheese. Toss. Serve the salad with some coarse sea salt and pepper to taste.