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1. Clean the Romaine lettuce thoroughly and wrap it in paper towels to absorb the moisture.
2. Refrigerate the lettuce until crisp which takes about 1 hour or more.
3. Combine the oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice in a bowl or jar.
4. Whisk until well blended.
5. Coddle egg by heating 3 cups of water to boiling.
6. Drop in the egg (still in shell) and let stand for 1 minute.
7. Remove the egg from the water and let it cool.
8. Once cooled crack open and whisk the egg into the dressing.
9. Whisk until thoroughly blended.
10. Mash the desired amount of anchovies in and whisk them into the dressing.
11. If desired set aside a few for garnish.
12. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
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