• 1 loaf day old Italian bread (2 cups)
  • 3 garlic cloves, mashed
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 2 heads romaine lettuce, inner leaves only
  • 2 tablespoons extra virgin olive oil
  • 1 pinch kosher salt (or sea salt)
  • 7 grinds pepper
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 6 drops Worcestershire sauce
  • 1/4 cup grated Parmesan (or Romano) cheese


Cut a day old loaf of Italian bread into 1/2 by 3/4 inch cubes and place in a oven at 350° until they dry out. Begin boiling water in a small sauce pan. Mash three cloves of garlic with 4 tablespoons of extra virgin olive oil and a 1/2 teaspoon of kosher salt. Strain the oil from the croutons into a skillet over medium heat then add the croutons and fry until golden brown and the oil is absorbed. Add two eggs to the boiling water for one minute then chill. Add the inner leaves from two heads of romaine lettuce to a salad bowl and coat with 2 tablespoons of extra virgin olive oil. Add one pinch of kosher salt or sea salt plus seven grinds of coarse pepper. Toss. Add another 2 tablespoons of extra virgin olive oil. Toss. Add the juice of one lemon plus six shots of Worcestershire sauce. Toss. Add the two coddled eggs and toss until creamy. Top with 1/4 cup of grated Parmesan or Romano cheese plus the croutons. Toss.


Salad Daze

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