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1
Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes.
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2
Drain and pat dry, then finely chop and mash to form a paste; set aside.
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3
Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes.
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4
Remove from the heat and pour into a medium bowl.
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5
Add the bread cubes and parsley and toss; season with salt and pepper.
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6
Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
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7
Meanwhile, make the dressing: Bring a small saucepan of water to a boil.
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8
Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes.
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9
Drain and rinse the egg under cold water; crack into a large bowl.
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10
Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth.
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11
Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
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12
Add the lettuce, croutons and about one-third of the parmesan to the bowl with the dressing and gently toss.
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13
Divide among plates and top with the remaining parmesan.
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14
Photograph by Johnny Miller
