Rub salad bowl with crushed garlic. Put a little salt on the garlic & mash with fork. (A wooden bowl is best because it absorbs the garlic flavors, but any salad bowl will do.) Add anchovy fillets and mince. Add coddled egg. Squeeze lemon juice into bowl, straining out pulp & seeds. Add dry mustard, Worcestershire sauce, vinegar, oil, and Tabasco. Sprinkle in 3 tablespoons of the cheese. Whip into a good consistency. Add cold, dry lettuce. Toss well. Add pepper and toss lightly. Sprinkle remaining tablespoon of cheese on top and toss until every leaf glistens with the dressing. Serve with garlic toast!
Coddling eggs: Let egg come to room temperature for 30 minutes. Place in coffee cup & pour boiling water over to cover. Let stand for 1 to 1.5 minutes depending on how coddled you want it. When times up, plunge egg in ice water till it's cool enough to break. Experiment until you get a perfectly runny egg to your liking.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 81 (50%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 2.8mg||1 %|
|Sodium 232.7mg||8 %|
|Potassium 209.5mg||6 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 16.7g|
|Protein 4.2g||6 %|
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Calories per serving: 163
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