This unusual salad comes from the United States where it is eaten on its own as a light lunch dish, or served with grilled
steak, or fish.
5 fl. oz. olive oil
4 thick slices white bread, crusts removed and cut into cubes
1 garlic clove 12 teaspoons salt
2 tablespoons wine vinegar
1 teaspoon lemon juice
2 teaspoon Worcestershire sauce 1 teaspoon prepared mustard
1 teaspoon sugar
1 teaspoon freshly ground black pepper
2 heads cos lettuce, washed and dried
6 anchovy fillets, cut in small
1 egg, cooked in boiling water for 1 minute
2 oz. Parmesan cheese, grated
Heat 2 fluid ounces of the olive oil in a large, heavy frying-pan over moderately high heat. Fry the bread cubes in the oil for 10 to 15 minutes or until crisp, turning frequently with a spoon.
Remove the croutons from the pan and drain them on kitchen paper towels.
Mash the garlic together with the salt in the bottom of a large salad bowl. Add the remaining olive oil, the vinegar, lemon juice, Worcestershire sauce, mustard, sugar and the pepper and mix well.
Tear the lettuce into bite-sized pieces and add to the salad bowl with the anchovy. Toss well with the dressing.
Break the egg over the top of the salad, add the croutons and Parmesan cheese and toss the salad again. Serve im-