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1
To coddle an egg; gently put an egg in boiling water for exactly 60 seconds and remove immediately. Set aside.
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2
I use a large wooden bowl and a heavy silver fork to mix the ingredients. I suppose you can use a food processor and when you get to the olive oil part, just slowly add the oil. I do not use any salt in the dressing because anchovies and Worcestershire sauce and parmesan add enough salt .
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3
In a large wooden bowl add the anchovies and start to break up with the fork. Add the fresh lemon juice and continue breaking up the ingredients.
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4
Add a few drops (about 1/2 tsp) of Worcestershire Sauce and mix with the fork, pressing to break up the anchovies and mix with the sauce.
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5
Add the minced garlic and continue to make the emulsion.
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6
Add the coddled egg and break up with the back of the fork, continuing to create a creamy emulsion.
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7
SLOWLY add the olive oil in a very thin drizzle . The ingredients will really become a smooth emulsion, with bits of anchovy.
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8
Add a few grinds of fresh black pepper.
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9
To prepare the romaine: Cut off the bottom. Cut the central rib off . Cut the leaf in half lengthwise a couple of times.
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10
Toss the lettuce with the dressing very carefully so the leaves are not broken.
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11
Add the grated parmesan and toss again. (gently)
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12
Spread out a large round rare roast beef slice. Fill the slice with some salad and roll up like a cigar. Roll as tightly as you can without tearing the meat. Then trim for appearance. Cut in half to make two rolls.
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13
Serve with a parmesan curl or stick on top for garnish. Sprinkle with a little sea salt.
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14
Serve with the toasted baguette slice as garnish.
