1/2 cup extra-virgin olive oil
1/2 baguette, cut into 1/2- to 1/4-inch cubes (about 1 1/2 cups)
3 large cloves of garlic
1 large egg
1/2 teaspoon white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Dash of Worcestershire sauce
12 cups inner romaine lettuce leaves, chilled
1/2 cup freshly grated Parmesan cheese
8 flat anchovy fillets (optional)
Directions
In a saute pan, heat 1/4 cup of the oil over medium-low heat. Add the bread and garlic and toss to coat. Cook until the bread and garlic are golden, 7 to 8 minutes, shaking the pan every 2 or 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
Bring a small saucepan of water to boil. Carefully add the egg and boil gently for 1 minute. Drain and run cold water into the pan until tepid. Crack the egg into the bowl of a food processor, including the white clinging to the shell, which you can scrape off with a spoon. Add the vinegar, lemon juice and roasted garlic, and process until homogenized. With the machine running, gradually add the remaining 1/4 cup oil, then the salt, pepper and Worcestershire sauce.
Put the lettuce in a large salad bowl. Add the dressing and cheese and toss to mix. Add the croutons and toss to mix. Garnish with the anchovies and serve.
Makes 4 servings as a first course.
