1 romaine lettuce (whole leaves or torn in pieces)
2-6 large garlic cloves, peeled
4-8 anchovy fillets
1 teaspoon Worcestershire sauce
½-1 tsp dry mustard
2 tablespoons fresh lemon juice
1 tsp cider vinegar or 1 tsp wine vinegar
½-1 tsp fresh ground black pepper
1 tsp coarse sea salt
2 eggs, coddled see how to coddle eggs below
½-3/4 cup grated parmesan cheese
¼ cup parmesan cheese, shaved
Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
Add the grated Parmesan cheese and whisk again until combined.
Add the coddled egg and whisk until blended toss. Add lettuce and toss until coated. Top with shaved or shredded Parmesan cheese. Serve.
*To Make Coddled Eggs: Put egg (in a shell) in saucepan of room temperature water. Bring water to a simmer and simmer 1 minute. Drain and cool egg immediately by running cool water over it. It will be soft and the white still runny.
Adding the eggs is optional but oh so good. The volumes have ranges to play with your own palette. Reserve left over dressing as it will keep for weeks.