How to make it

  • Crush the garlic clove, cover with the extra virgin olive oil, seal and refrigerate for 30 minutes.
  • Puree the anchoies with a mortar and pestle OR food processor.
  • Combine lemon juice, Worcestershire, pepper and anchovies.
  • Tear romaine into a salad serving bowl.
  • Pour garlic and oil mixture over the greens.
  • Mix well.
  • Break the egg into the salad (or omit the raw egg, if you choose!).
  • Mix well.
  • Pour lemon mixture over the salad.
  • Mix well.
  • Add croutons, to taste, and the grated Parmesan cheese.
  • Mix well again and serve.

People Who Like This Dish 1
Reviews & Comments 2

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  • lacrenshaw 9 years ago
    And another thank you, elaine. Keep those 5's coming!
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    " It was excellent "
    chefelaine ate it and said...
    I am not fond of anchovies either!!! Nonetheless, HIGH FIVE for this great recipe!! :+D
    Was this review helpful? Yes Flag

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