Yield:
4 servings
- 4 cloves garlic
- 3/4 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2-3 anchovies, rinsed and roughly chopped
- 8 slices French baguette, cut 1/4-inch thick on the diagonal
- 2 hard-boiled eggs
- 1 head Romaine lettuce, washed and dried
- 2 ounces Parmesan cheese, shaved very thin with a potato peeler
- Salt and freshly ground black pepper to taste
Slice 3 cloves of garlic 1/8-inch thick. Set the fourth clove aside.
Heat 1/2 cup oil with the sliced garlic over low heat until the
garlic is tender, about 10 minutes. Strain out the garlic and set
aside.
Whisk the vinegar with the mustard in a small bowl. Add 1 teaspoon
of the chopped anchovy and mash with the whisk until smooth. Whisk
in the garlic flavored oil. Add the cooked garlic and the chopped
anchovy. Season to taste.
Preheat oven to 400°F. Brush both sides of the bread slices
with the remaining 1/4 cup oil. Season with salt and pepper. Set
in a single layer on a sheet pan and bake until toasted. Remove
from oven. When cool enough to handle, rub one side of each slice
with the remaining raw garlic clove.
Peel the eggs. Separate the yolks from the whites. Push the yolks
through a fine wire mesh strainer into a bowl. Wash and dry the
strainer. Repeat with the whites.
Choose 8 Romaine spears and keep whole. Slice the remaining leaves
crosswise into 1/4-inch ribbons.
In a large bowl, toss the spears with the dressing. Arrange on a
salad plate. Toss the lettuce ribbons in the residual dressing.
Set the ribbons on top of the spears. Sprinkle first with the whites
and then the yolks. Arrange the toasts on the plate and top with
the Parmesan shavings.
Wine Suggestion
Michele Chiarlo Gavi Rovereto 1998
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