This classic salad is traditionally assembled tableside at fine-dining restaurants.
At home, prep the ingredients and set them out on a tray alongside a wooden serving bowl;
take the tray to the table and assemble the salad as your guests watch in awe

HANDS-ON TIME
25 minutes
TOTAL TIME
25 minutes
MAKES
8 to 10 servings

INGREDIENTS

• 1 egg (unshelled)
• 1 clove garlic, halved
• 1 pkg (50 g) anchovy fillets, drained, rinsed and chopped
• 1/4 cup lemon juice
• 1 tsp each Worcestershire sauce and salt
• 1/2 tsp each dry mustard and pepper
• 1/2 cup olive oil or vegetable oil
• 2 heads romaine lettuce, torn in bite-size pieces
• 2 cups Buttery Croutons (right)
• 1/2 cup freshly grated Parmesan cheese

PREPARATION

• In saucepan of gently simmering water, cook egg for 1 minute. Drain and rinse under cold water. Set aside.
• Rub inside of wooden serving bowl with cut sides of garlic halves; discard garlic.
• Add anchovies to bowl; using fork, mash into paste.
• Crack egg into bowl; add lemon juice, Worcestershire sauce, salt, mustard and pepper.
• Gradually whisk in oil in thin steady stream until blended.
• Add lettuce; toss to coat.
• Add croutons and Parmesan; toss to combine.
• Serve immediately.

NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 226 cal, 6 g pro, 18 g total
fat (5 g sat. fat), 11 g carb, 3 g fibre, 37 mg chol, 554 mg sodium, 369 mg potassium.
% RDI: 11% calcium, 14% iron, 115% vit A, 53% vit C, 85% folate.

BUTTERY CROUTONS
Cut 4 slices bread (such as white, brown, cracked wheat, whole wheat,
egg or cheese) into small cubes. Place on rimmed baking sheet; broil
until browned on 1 side, 1 to 1½ minutes. Remove from oven; add ¼ cup
butter, cut in pieces, to hot bread cubes and toss until butter is melted.
Turn cubes browned side down. Return to oven; broil until tops are
browned, 1 minute. Let cool on pan on rack. MAKES about 2 cups

TIP FROM THE TEST KITCHEN
When properly handled, raw, refrigerated Canada Grade ‘A’
eggs with clean, uncracked shells are fine for healthy people
to eat—only those with compromised immune systems, very
young children, the elderly and pregnant women should
avoid them. Be sure to eat the salad immediately after it’s
prepared and don’t save leftovers.