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The dressing can be made in advance, and chilled in an airtight container for up to 1 week.
To make the dressing, mash the garlic and anchovies together to make a thick paste. Transfer to a screw-top jar, add the olive oil, lemon juice, and Worcestershire sauce, then season to taste with pepper. Shake the dressing until well blended. Set aside.
To assemble the salad, toss the lettuce leaves with the croutons in a salad bowl. Bring a small saucepan of water to the boil over a high heat. Reduce the heat to medium, add the eggs, and boil gently for no more than 2 minutes. Drain and rinse with cold water.
Crack open the eggs, scoop on to the lettuce, and toss. Shake the dressing again, then add to the salad, and toss again. Sprinkle with the Parmesan and serve at once.
- 2 cos lettuce , torn into small pieces
- 2 eggs,
- 100g croutons, shop-bought
- 60g parmesan cheese, shaved or grated
- 2 garlic cloves , crushed to a purée
- 2 anchovy fillets , in olive oil, drained and finely chopped
- 1 tbsp lemon, fresh juice
- 1 tsp worcestershire sauce
- 120ml extra virgin olive oil,
- 1 pinch black pepper , freshly ground
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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