Recipe by Rebecca Downey
Inspired by the Register Guardian (a newspaper from Eugene Oregon USA). Posted by Juenessa Williams. Originally published in the Taste of Home magazine, October/November 2005 edition. There are thousands of versions of this recipe, but this is the simplest one I could find.
- 2 1⁄2 cups white bread, sliced into 1/2 -inch cubes
- 1⁄3 cup olive oil, plus
- 1 tablespoon olive oil
- 1 head romaine lettuce, washed and spun dry
- 1 garlic clove, peeled and halved lengthwise
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 egg, soft-boiled
- 3 tablespoons lemon juice, fresh squeezed
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 cup romano cheese, freshly grated
Directions See How It's Made
- Preheat oven to 450°F.
- Toss bread cubes with 1 tablespoon olive oil in large bowl, then spread on baking sheet.
- Bake, uncovered, 8 to 10 minutes, turning occasionally, until uniformly golden brown.
- Drain on paper towels and reserve.
- Rub a large wooden salad bowl well with garlic; then discard the garlic.
- Break romaine into bowl in bite-size pieces, drizzle with remaining 1/3 cup olive oil, and sprinkle with salt and pepper.
- Break egg into bowl or drizzle egg product evenly over the lettuce.
- Whisk the lemon juice and Worcestershire sauce together, then pour the resulting mixture over the lettuce.
- Sprinkle in cheese.
- Toss until every leaf glistens, top with croutons, toss again, then serve.