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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Inspired by the Register Guardian (a newspaper from Eugene Oregon USA). There are thousands of versions of this recipe, but this is the simplest one I could find. Ingredients:
2 1/2 cups white bread, sliced into 1/2 -inch cubes |
1/3 cup olive oil, plus |
1 tablespoon olive oil |
1 head romaine lettuce, washed and spun dry |
1 garlic clove, peeled and halved lengthwise |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 egg, soft-boiled |
3 tablespoons lemon juice, fresh squeezed |
1/2 teaspoon worcestershire sauce |
1/4 cup romano cheese, freshly grated |
Directions:
1. Preheat oven to 450°F.
2. Toss bread cubes with 1 tablespoon olive oil in large bowl, then spread on baking sheet.
3. Bake, uncovered, 8 to 10 minutes, turning occasionally, until uniformly golden brown.
4. Drain on paper towels and reserve.
5. Rub a large wooden salad bowl well with garlic; then discard the garlic.
6. Break romaine into bowl in bite-size pieces, drizzle with remaining 1/3 cup olive oil, and sprinkle with salt and pepper.
7. Break egg into bowl or drizzle egg product evenly over the lettuce.
8. Whisk the lemon juice and Worcestershire sauce together, then pour the resulting mixture over the lettuce.
9. Sprinkle in cheese.
10. Toss until every leaf glistens, top with croutons, toss again, then serve.
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