To make croutons: Preheat oven to 375 degrees
F. Trim the crust from day-old peasant-style bread (Italian or French
bread) and dice into 3/4-inch cubes. Toss with enough olive oil to
coat, but not drench. Sprinkle lightly with salt and spread out on
a rimmed baking sheet. Bake approximately 10 to 15 minutes or until
just golden brown. Halfway through the baking time, give the pan a
shake to make sure the croutons toast evenly. Remove from oven and
completely cool croutons. Store in an airtight container.
To coddle egg: Coddling causes the yolk to become slightly thickened
and warm. Bring a very fresh egg to room temperature by immersing
it in warm water (otherwise it might crack when coddled). Place the
egg in a small bowl or mug and pour boiling water around the egg until
it is covered. Let stand for exactly 1 minute. Immediately run cold
water into the bowl until the egg can be easily handled; set aside.
To make dressing: In a bowl, whisk together the garlic, anchovy,
and salt until blended. Whisk in the lemon juice and Worcestershire
sauce. Whisk in the coddled egg until the mixture is thick, approximately
1 minute (this enable the lemon juice to "cook" the eggs).
Slowly drizzle in the olive oil with one hand while vigorously whisking
the mixture with the other. When the dressing is well combined, whisk
in 2 tablespoons of the Parmesan cheese.
To assemble salad: Separate the Romaine leaves and discard the coarse
outer leaves. Wash, drain, and pat with paper towels or spin dry the
remaining leaves. Note: Lettuce should be prepared ahead of time and
refrigerated until ready to use. Tear into bite-size pieces and set
aside.
In a large wooden salad bowl, add 1/3 of the dressing and toss with
the croutons until well coated. Add the Romaine lettuce pieces and
the remaining dressing; toss until coated.
To serve: Divide the salad between two chilled plates and sprinkle
each salad with the remaining 2 tablespoons Parmesan cheese and coarsely
ground pepper. Serve immediately with chilled forks.
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