More than once when I worked at Zefiro (a favorite Portland restaurant of the 1990s) I heard customers rave about this salad, calling it the city’s best. At the restaurant the leaves were left whole and people were encouraged to eat the salad with their fingers; you can also cut or rip the romaine into bite-size pieces.
| ||1 || small baguette |
| ||¾ || cup plus 2 tablespoons extra-virgin olive oil |
| ||1 || tsp. fresh garlic, minced |
| ||1 || tsp. oil-packed anchovies, drained |
| ||3 || Tbsp. fresh lemon juice |
| ||1 || coddled egg yolk (see Note) |
| ||¼ || cup Parmesan cheese, grated |
| ||2 || heads romaine lettuce, outer leaves removed |
| ||~ || Freshly ground black pepper |
- Remove the bottom crust of the baguette by slicing lengthwise as close to the crust as possible; discard the crust. Cut the rest of the bread into cubes and toss with the 2 Tbsp. of olive oil. Spread bread cubes out on a baking sheet and bake in a preheated 350-degree oven for 10 minutes, stirring several times, until golden brown.
- Whisk together garlic, anchovies, and lemon juice; add egg, then add remaining olive oil and all but 1 tablespoon of the cheese. Stir until emulsified. Toss croutons and lettuce with dressing, then arrange on plates, sprinkling with remaining cheese and black pepper.
To coddle an egg: Hold it in both hands and stare lovingly at it, then gently lower the egg into simmering water and cook for 1 minute. Remove with a slotted spoon and set aside until ready to use.