Time Life Books
2 heads romaine lettuce
½ cup olive oil
1 can flat anchovies
2 T. lemon juice
1 egg, raw, or coddled for 1 min. (opt)
1 tsp. fresh ground pepper
1/2 to 3/4 C. freshly grated Parmesan cheese
Croutons
Wash romaine thoroughly and dry well.
Drain anchovy oil into a measuring cup and add enough olive oil to make 1/2 cup. Place anchovies in a dish and soak in cold water for 15 minutes (to reduce saltiness) and drain. Pat dry with a paper towel and chop.
In a chilled bowl, tear romaine into bite-sized pieces, removing the vein of the leaf (white stemmy part). Add olive oil and toss well so that each leaf is coated. Add croutons, anchovies, pepper and lemon juice. Break egg into the bowl and toss again. Add grated Parmesan cheese and serve.
Homemade Croutons:
Coat a cookie sheet with 2 T. olive oil. Sprinkle with 1/4 tsp. garlic powder. Add diced up bread. Drizzle more olive oil over diced bread and sprinkle with another 1/4 tsp. garlic powder. Bake at 250' until crunchy.
