Ingredients
8 cups or more crisp salad greens
2 eggs coddled
2 tsp salt
3 tbsps Parmesan cheese
2 cloves garlic
6 anchovy fillets, mashed
juice of 2 lemons
3 tbsps olive oil (regular)
4 tbsps croutons
1 tsp English mustard
1 tsp Worcestershire sauce
1 tsp freshly ground pepper
Preparation
Coddle eggs (cook 2 mins in water held below boiling) Break greens into small pieces; dry thoroughly. In separate bowl, combine mashed anchovies, olive oil, Worcestershire sauce, mustard & pepper. Add garlic & salt. Toss with greens. Sprinkle Parmesan over salad. Break coddled eggs on top of cheese. Put lemon juice over everything. Mix & toss until blended. Sprinkle croutons over salad and toss again.
