The CookBook

Ingredients for 4 large servings:

2 large or 3 medium cloves of garlic
1 entire 2-ounce tin of flat anchovy fillets
2 coddled eggs
1 cup croutons (see below)
1/2 cup olive oil
1 large or 2 medium bunches of romaine lettuce
1 small lemon cut into quarters
1/2 cup freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon black pepper

These quantities are approximate. Experiment to suit your own taste. For example, fewer anchovy fillets will make the dressing
less tart. You can vary the relative proportion of olive oil as much as a factor of two to adjust the total bulk of dressing for
different amounts of lettuce with little effect on the flavor.

Step 1
Wash and dry the lettuce. Tear into bite-sized pieces and chill until ready to toss.

Step 2
Press the garlic cloves into the bowl. With a large wooden spoon squeeze the pieces against the side of the bowl mashing them into small bits.

Step 3
Cut up the anchovy fillets and then add to the bowl. Mash them with the spoon to make a paste. Add the Worcestershire sauce, pepper, and mustard and mix into the paste.

Step 4
Break the shell of the coddled eggs over the bowl by striking with a butter knife. Pour into the bowl whatever flows out of the shell halves. Discard the shells and the small portion of egg white that still clings to the shell. Thoroughly mix the ingredients by swirling the bottom of the wooden spoon around the inside of the bowl.

Step 5
Squeeze the juice of a lemon quarter into the bowl, add the olive oil, and mix again as above.

Step 6
Immediately before you are ready to eat the salad, toss the lettuce in the bowl until the leaves are well coated with dressing.

Step 7
Squeeze the remaining lemon and sprinkle the Parmesan cheese over the leaves. Add croutons and toss again until all the croutons have begun to absorb some of the dressing.

Step 8
Serve immediately on large dinner plates, usually before serving the entree.

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