- 1 large loaf of sourdough (or peasant) bread-save other half for serving with salad*
- 2teaspoon olive oil
- 1/4teaspoon sea salt
- 1 1/2pound beef top sirloin steak
- 3 garlic cloves
- 2 anchovy fillets
- Juice of 1 lemon
- 1/2teaspoon Worcestershire sauce
- 1 organic coddled egg**
- 1/2cup extra-virgin olive oil
- 4tablespoons freshly-grated Parmesan cheese, divided (from refrigerated section)
- 2 heads Romaine lettuce, hearts and tender leaves only, washed and torn into bite sized pieces
- Coarsely-ground black pepper
*Use day-old bread, preferably, as it is easier to remove crust and cut into small squares. The best way to do this is to shop ahead, cut the loaf in half; freeze one-half which you will thaw out the day you are making this meal and the other half stays on the counter in the bag (this will be for the croutons). If you do purchase the bread the day of, it is ok too, but just realize that it is a bit harder to get the crust off and cut into cubes. The end result, however, is still a crusty golden homemade crouton!
**A coddled egg’s yolk becomes slightly thickened and warm. To coddle an egg bring an organic egg to room temperature by immersing it in warm water (otherwise, it might crack when coddled). Place the egg in a mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside. Because you are dealing with a raw egg, please use an organic egg. If you are not inclined to have a raw egg in your dressing, you may substitute ½ cup mayonnaise, but make sure you reduce the amount of oil.
Change up your protein to what is your favorite; chicken, shrimp, salmon are all yummy alternatives. Eliminate steak for a side salad option or toss with some white beans for a heartier vegetarian dinner salad.