| 1. |
Heat oven to 350 °F (175 °C). |
| 2. |
Cut 1/2 to 3/4" croutons from (day old) loaf of bread and place on a baking sheet and put into the oven until dry but not browned. |
| 3. |
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. |
| 4. |
Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside. |
| 5. |
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside. |
| 6. |
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. |
| 7. |
Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in parmesan cheese and serve with croutons. |
| 8. |
Note: based on recipe from Alton Brown of Food Network TV. |
