4 slices white bread
4 tablespoons butter, softened
8 anchovy filets cut into small pieces
⅓ cup extra-virgin olive oil
2 teaspoons Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon dry mustard
¼ teaspoon ground black pepper
1 large bunch romaine, washed, dried and torn into pieces
1 clove garlic, peeled and cut in half; mince half of it
1 lemon cut in half
⅓ cup grated Parmesan Reggiano cheese
Heat oven to 400 degrees.
Butter all sides of the bread and sprinkle with garlic powder. Cut into ½-inch pieces and place on baking sheet. Bake, stirring occasionally, until golden brown about 10-15 minutes. Set aside to cool.
Place egg in a bowl of warm water. Fill a small sauce pan with enough water to cover the egg and bring to a boil. When boiling, carefully place egg in the pot using a spoon and immediately remove from the heat. Let egg sit in the water for 30 seconds and then run over with cold water to stop the cooking process. Refrigerate until salad is assembled. Result is a coddled egg.
Mix anchovies, oil, salt, Worcestershire sauce, mustard, minced garlic and pepper in small bowl. Rub the half garlic clove around the inside of a wooden salad bowl large enough to hold all of the romaine.
Crack coddled egg into a small bowl and whisk. Place romaine lettuce in salad bowl; with a juice press squeeze lemon juice over the romaine, add whisked coddled egg and the anchovy-oil mixture and toss to coat. Add the grated cheese and croutons and toss again. Divide among six plates and serve.