Ingredients

1 clove garlic, crushed
1/4 teasp salt
1 1/2 tbsp olive oil
1 cup small white bread cubes
1 egg
1 clove garlic halved
3 anchovy fillets
3 tbsp olive oil
juice of 1/2 lemon
few dashes of worcestershire sauce
1 cos lettuce, leaves torn into pieces
1/4 cup grated parmesan cheese
freshly ground black pepper

Recipe

Mix crushed garlic, salt and 1 1/2 tablespoons olive oil together in small frying pan; heat and add bread cubes, tossing over moderate heat until golden.

Remove crutons and set aside. Discard garlic and oil. Allow egg to come to room temperature, place whole egg in small saucepan of boiling water; remove from heat and let stand 1 minute. Cool slightly.

Rub large wooden salad bowl with garlic halves; discard garlic. In bottom of bowl, combine anchovy fillets and 3 tablespoons olive oil. Using a fork or back of a spoon, mash until smooth.

Add lemon juice and mix in worcestershire sauce. Break the coddled egg into the bowl and mix until dressing becomes creamy.

Add torn lettuce leaves, toss to coat. Sprinkle with parmesan, garlic crutons and pepper, toss gently to mix.