To be safe, we boil the egg for 1 minutes rather than use it raw.

　　

Ingredients

Dressing:

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

　　

Step 1

1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.

　　

Step 2

2. 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.