If you prefer the anchovies in the dressing, just cut them up and add them as indicated in the recipe, but I like about six strewn over the salad. The croutons have a different look than the little squares; they are much more interesting as all different shapes. Tear out the inside of a ciabatta loaf or sourdough. Leftover croutons keep well in a plastic bag in a cupboard. Do not refrigerate. The poached eggs can be made ahead of time and served cold or rewarmed in hot water for a minute.
- ¼ cup olive oil
- 2 tablespoons thinly sliced garlic cloves
- 4 cups torn bread
- ¼ cup mayonnaise
- 2 tablespoons yogurt
- 1 teaspoon Worcestershire sauce
- 2 chopped anchovies
- ¼ teaspoon grated lemon rind
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- ¼ cup grated parmesan cheese
- Salt and freshly ground pepper
- 4 eggs, poached for 3 minutes
- 1 small head romaine lettuce, torn
- ½ sweet onion, thinly sliced
- ¼ cup shaved parmesan cheese
Preheat oven to 350 F.
Heat olive oil in a skillet on medium heat. Add garlic and sauté for 2 minutes or until golden. Use a slotted spoon to remove garlic from oil and set aside.
Toss bread with oil in skillet until well coated. Transfer to a baking sheet and bake for 15 minutes, turning pieces once, or until crisp and golden. Let cool.
Combine mayonnaise, yogurt, Worcestershire, anchovies, lemon rind and juice in a bowl and whisk until uniform. Drizzle in olive oil, a little at a time, and whisk until fully incorporated. Stir in parmesan and season with salt and pepper to taste.
Toss romaine with dressing until lightly coated. Divide between 4 bowls and sprinkle with croutons, fried garlic, onion and shaved parmesan. Top each salad with a poached egg. Serves 4.