Yield: 1 servings
|\N \N||Olive oil|
|1 large||Cos lettuce|
|2 \N||Eggs, at room temperature|
|\N \N||Boiled for exactly 1 minute|
|4 larges||Anchovy fillets|
|1 \N||Clove garlic, crushed|
|2 tablespoons||Freshly squeezed lemon,|
|50 grams||Freshly grated parnesan|
|50 grams||Freshly shaved parmesan|
|4 larges||Anchovy fillets in oil,|
|\N \N||Halved lengthwise|
|\N \N||Grated rind of 1/2 lemon|
|1 teaspoon||Strong Dijon mustard|
|5 tablespoons||Extra virgin olive oil|
|\N \N||Unsliced white bread|
For dressing, mash anchovies using a pestle and mortar. Add garlic and gradually whisk in remaining ingredients. Set aside. Remove crusts from the bread and cut into 2cm cubes. Spread on an oven tray, brush with a little olive oil and bake at 180C, brushing with a little more oil and turning during cooking if necessary, for 10-15 minutes, or until lightly golden. Set aside. Wash and dry lettuce thoroughly, removing any tough outer leaves, and place in a large salad bowl.
Pour enough dressing over to coat leaves thoroughly and toss well.
Break eggs into salad bowl and toss well. Add grated parmesan and half the croutons. Toss again. Top with remaining croutons, parmesan shavings and anchovies. Serve immediately.
Serves 4 as a light lunch.
EXEC.CHEF MAGNUS JOHANSSON
Recipe By : Bon Appetit-Exec.Chef Magnus Johansson From: Marjorie Scofield Date: 04-04-95 (159) Fido: Cooking