- 2 cloves of garlic, very finely mashed into a paste with 1/4 teaspoon coarse salt
- 1 tablespoon anchovies, rinsed, patted dry and finely minced
- 2 teaspoon finely grated lemon zest
- 2 tablespoon fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper, to taste
- 3 hearts romaine lettuce, leaves separated, rinsed and patted dry
- 1 large egg, boiled for 1 minute
- 3 tablespoon freshly grated Parmesan cheese
- 2 cups croutons, homemade or store-bought
- Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
- Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.