Ingredients
3 heads Romaine Lettuce
3/4 cup Olive Oil
2 pieces Eggs
1/4 cup Lemon Juice
3 cups Crusty Bread - Cut in 1 inch cubes
4 cloves Garlic Cloves, Smashed
1.5 cups Pecorino Romano Cheese, grated
1 can Anchovies (optional)
Preparation
Place bread and garlic in a cast iron skillet and toss with 1/4 cup of olive oil. Cook on low heat, tossing occasionally, for 15 minutes or until crispy. Turn off heat and let cool on the stove.
Chop romaine and rinse clean. Dry in a salad spinner and place in a large bowl that will allow for repeated tossing.
Add 1/2 cup of olive oil to romaine and toss until oil coats all the leaves.
Add 2 raw eggs and toss until fully mixed.
Add lemon juice and toss until creamy.
Add Pecorino Romano cheese and toss.
Add croutons and toss.
Serve with anchovies on the side.
