3 filets anchovy, or to taste 2 cloves garlic 2 tbsp green olives, pitted and sliced 2 tbsp artichoke hearts,chopped 5 tsp lime juice 1 tsp Worcestershire sauce pinch salt, or to taste 1/4 tsp coarse black pepper 3 tbsp garlic oil 1 egg 3 slices bread 1/4 cup parmesana cheese, grated 8 oz romaine lettuce
In a molcajete or mortar and pestle, mash together the garlic and anchovies, transfer to a large salad bowl and add the lime juice. Whisk in the olives and artichoke hearts, then the Worcestershire,salt and pepper. Lastly, add the garlic oil, a little at a time.To make croutons, brush the bread slices on one side with garlic oil, place on a baking sheet and bake at 350 degrees F. until they just begin to brown. Turn the bread over, brush with garlic oil and bake until this side begins to brown. Allow the toast to cool and cut into 1-inch squares.Place the egg in a small bowl or saucepan and cover it with boiling water. After 1 minute remove to a pan of cold water.Next, break the egg into the salad bowl and whisk it into the mixture. Add the lettuce, parmesan cheese and croutons. Toss well and serve immediately.