Categories: Salad

Ingredients

• 1/2 c. olive oil
• 7 anchovy fillets, finely chopped
• 1 large head green garlic (scape) OR 3 large garlic cloves, finely chopped.
• About 2 cups crusty day-old bread in 3/4 inch cubes
• 1/8 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tbsp lemon juice
• 1 1/2 tsp dijon mustard
• 1/2 tsp Worcestershire sauce
• 2 large eggs
• 2 or 3 heads romaine lettuce, separated and torn into pieces.
• 3/4 c. parmesan cheese, grated

Directions

1. Heat 3 tbsp oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into the oil, about 2 minutes.

2. Stir in half the garlic and cook until fragrant – about 1 minute

3. Add bread cubes, salt, and 1/4 tsp pepper. Toast, tossing frequently, until the croutons are crisp and golden. 3 – 5 minutes.

4. At this point, people will have gathered in the kitchen, and they will be demanding to know what that awesome smell is. You have the option of giving them a crouton apiece – if they’re nice.

5. In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire, and remaining peper. Whisk in remaining olive oil.

6. Bring small saucepan of water to a boil. Lower eggs into water and cook between 90 seconds and 4 minutes (from “hardcore traditional” to “soft boiled”). Rinse under cold water until cool enough to handle.

7. Combine lettuce and cheese in large bowl. Add vinaigrette and toss well. Add croutons after this is done, or else they get soggy.

8. Crack eggs into salad, toss a few more times. Salt to taste.

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