- 1 medium head romaine, chopped or torn, washed and dried
- ½ cup extra virgin olive oil
- 2 garlic cloves, minced
- 2 cups cubed baguette
- sea salt and freshly ground black pepper to taste
- 1 large egg
- ¼ cup freshly squeezed lemon juice
- 5 drops of Worcestershire sauce
- 1/3 cup freshly grated Parmesan cheese or to taste
Preheat the oven to 225F. Place the oil and garlic in a small bowl. Place the cubed baguette on a non-stick baking sheet. Add ¼ cup of the garlic-flavoured oil and toss the cubed bread cubes to combine. Bake the bread cubes, stirring occasionally, for about 75 – 80 minutes until they are very crispy and golden. When the bread cubes are done, cool to room temperature and place them in a bowl and set aside. When you are ready to serve the salad, bring a small pot of water to a boil and add the egg. Cook the egg for 10 seconds, then remove from heat and set aside (by the time you add the egg to the salad, it will have coddled for one minute). Place the lettuce in a salad bowl. Add the remaining ¼ cup of garlic-flavoured olive oil, sea salt and pepper; toss gently to combine. Remove the coddled egg from the water and break the egg over the lettuce. Add the lemon juice, Worcestershire sauce and toss to combine. Add the croutons and Parmesan cheese; toss again and serve.
Please note: The Canadian egg industry website which is www.eggs.ca says it is safe to eat raw or soft cooked eggs as long as they are handled properly. Make sure to use Canada Grade A eggs that have been kept refrigerated and make sure that you check the best before date on the eggs. Pregnant women or individuals with weakened immune systems should be cautious not to eat raw or soft-cooked eggs. In this case, you can omit the egg from the recipe. Makes 4 servings.