prep time: tbd
1 head of romaine lettuce, washed
6 - 8 anchovies
a thick slice of day old rustic bread
2 cloves of garlic - 1 minced, 1 whole
3 tablespoons olive oil
1. remove the large outer leaves of the romaine, picking out the smaller pieces in the center.
2. chop up the bread into cubes, about 1-inch thick. coat a saute pan with olive oil over medium heat and add bread. cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown. season with salt and pepper and set aside.
3. slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends. add the egg and squeeze half of a lemon into the egg while whisking. once combined, whisk in about a tablespoon of olive oil.
4. add lettuce leaves to bowl and mix until coated. arrange leaves on a serving platter. fit a crouton in the center of each leave, followed by an anchovy. shave parmesan over each leave, and season with salt and pepper.
- good, october 2012