- 10 romaine lettuce leaves, approximately
- 6 half-inch (1.5 cm) rounds of stale french bread
- ¼ cup (65 ml) olive oil
- 3 garlic cloves
- 6 anchovy fillets
- 1 large egg, raw
- 1 tablespoon fresh lime juice
- 1 teaspoon worcestershire sauce
- ¼ cup (65 ml) freshly grated parmesan cheese
- Salt and freshly ground pepper to taste
- Wash the lettuce, spin dry, wrap in a dry towel, and set aside in the refrigerator to crisp.
- Preheat the oven to 400°F (205°C). Put the bread slices onto an ungreased baking sheet and bake until crisp 20 minutes. Brush with 1½ tablespoons of the oil and return to the oven to brown-about 10 minutes.
- Crush together the garlic and the anchovies and gradually add 1 tablespoon of the oil. Spread this mixture onto the bread slices and set aside.
- Cover the egg with boiling water and cook for 1 minute; the white should be opaque and just setting.
- Put the lettuce leaves into the salad bowl, add the remaining ingredients, and toss with the egg and bread until well incorporated.