Ingredients:
1 head of romaine lettuce
1/2 bunch arugula
3 slices cold crisp buttered toast
1 clove garlic, cut in half
1-1/2 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Dijon or Dusseldorf mustard
1 two ounce can anchovies, drained and cut into pieces
1 egg
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste
Preparation:
-Bring a small pot of water to a boil.
-Place the egg in the boiling water for exactly 60 seconds only, drain, cover with cold water, and let return to room temperature.
-Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces.
-Cut the arugula leaves in half, discarding the root ends.
-Put greens into a bowl of cold water and gently swish to clean.
-Spin greens dry in a salad spinner.
-Rub the toast slices with the garlic halves.
-Reserve the garlic. Cut toast into bite-sized pieces.
-Rub a large salad bowl with the garlic, then mash the garlic into a paste in the bottom of the bowl.
-Add the egg, lemon juice, olive oil, and mustard and whisk.
-Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper.
-Toss gently.
-Serve at once. Yield: 4 to 6 servings
