½ C olive oil
½ – 1 flat can of anchovies with capers—smash up with fork
1 heaping tsp Grey Poupon mustard
2 – 3 T of lemon juice1 heaping tsp minced garlic (use real, no drops)
1 tsp Worchestershire sauce
¼ C red wine vinegar (you can use a little less here if you want)
1 coddled egg (use 2 of you are using 2 heads of lettuce or the single head is huge)
pepper to taste
Let anchovies sit in olive oil and garlic while you prepare the rest of the dressing—then add all together before missing with your lettuce. You can make the Dressing ahead of time and refrigerate.
Coddle egg by immersing in boiling water for 10 seconds. In a small bowl, whisk the egg, lemon, mustard, Worchestershire, pepper and vinegar until smooth. Add in olive oil, anchovies and garlic.
When it’s time to bring it all together—you’ve got the lettuce, toss with dressing, Parmesan, croutons. Add fresh ground pepper, warm bread and your favorite beverage. Heaven.