1 head romaine lettuce
2 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1/2 tsp Worcestershire sauce
2 cloves garlic, minced
1 tsp kosher salt
1 egg, boiled one minute
1/4 cup grated parmesan cheese
5-8 grinds fresh black pepper
Wash and tear your lettuce. Place in your large salad bowl.
Get some water boiling for your egg.
In a smaller bowl add your vinegar and oil. Whisk to an emulsion. Add in the worcestershire sauce and whisk again. You want it to come together all thick and creamy, something like this:
Experienced soapers will see ‘trace’ going on here. See it? The pattern on top? Same thing going on here, the vinegar and oil coming together to make an emulsion.
Your water is probably boiling now. Carefully put in your egg. Set your timer. You are going to boil this for ONE minute. Yep. That’s it. ONE minute. Then remove to a bowl of ice water to stop the cooking.
Now go ahead and add the garlic and salt to your emulsion and give it another stir.
Your egg will be ready any moment now. Once you’ve placed it in the cold water for another minute or so, break it into your emulsion and whisk briskly, bringing to emulsion again.
Pour this over your prepared lettuce and give it a good toss. Hey, if you have some big crunchy croutons to add in there, go right ahead. Yum! Sprinkle in your parmesan, grind in some pepper and give another toss. I like to sprinkle on just a wee more cheese and a few grinds of pepper to the top just before serving.
I hope this recipe works for you. I’m still tweaking it but we have enjoyed every attempt and I’ve had some requests so I figured I’d just go ahead and post. 🙂