We've run recipes for this classic salad in various incarnations every few years as far back as the 1940s — with and without raw egg, with and without anchovies, changing up the cheese and even mixing in pasta or shellfish. This version is simply the best.
· The egg in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. · Dressing and tossing the lettuce leaves whole will result in an overall crisper salad. · Although the croutons are best warm, they can be fried 1 hour ahead.
Recipe information
Total Time
25 min
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Season salad bowl by rubbing a cut half of garlic followed by 1 teaspoon oil onto bottom and side of bowl (reserve garlic).
Step 2
Heat 3/4 cup oil with both halves of reserved garlic in an 8-inch heavy skillet over moderately high heat, turning garlic occasionally, until golden, 1 to 2 minutes, then discard garlic. Add bread cubes to oil and fry, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to bring total to 6 tablespoons.
Step 3
Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Season with salt to taste.
Step 4
Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.
Step 5
Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.
