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1
Combine the anchovies, black pepper and a half-cup of the olive oil in a blender or food processor.
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2
Puree about five minutes until very smooth.
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3
Add the grated Parmesan and blend briefly to combine.
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4
Measure and reserve one-third cup of the anchovy mixture for use with the croutons.
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5
Bring a small saucepan water to a boil.
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6
Place a refrigerated egg on a slotted spoon and submerge in boiling water.
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7
Cook one-and-a-half minutes, remove from the water and reserve.
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8
Puree the garlic with the remaining half teaspoon of olive oil in a blender, or mash together with a mortar and pestle.
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9
Place the garlic and the remaining dressing ingredients in a large bowl and whisk in the anchovy mixture.
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10
Crack open the egg and spoon it (including the parts that are uncooked) into the mixture.
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11
Whisk until well combined.
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12
Combine the reserved anchovy mixture with the diced bread in a bowl and toss to coat.
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13
Heat a dry cast-iron skillet over medium-high heat and cook the croutons, stirring constantly until golden and crisp.
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14
Wash and dry the lettuce.
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15
Discard the tough outer leaves and break the remaining leaves into bite-sized pieces.
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16
Place in a salad bowl along with the dressing and toss well.
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17
Add the toasted croutons, toss again and serve.
