This is truly a Southwestern salad. It was developed in Tijuana in the 1920s.
It was created by an Italian chef for Americans who flocked into Mexico to escape
1 cup extra-virgin olive oil
4 garlic cloves
1 1/2 cups day-old French
bread, cut into 1/2-inch cubes
1 egg, unshelled
2 tablespoons fresh lemon
1/2 teaspoon Worcestershire sauce
Salt and freshly-ground black pepper,
3 small heads romaine, stripped of less crisp outer leaves
freshly-grated Parmesan cheese
Heat oven to 350 degrees F.
In a heavy ovenproof skillet, warm 1/4 cup of the oil over medium heat.
Sliver 1 garlic clove, add it to the oil, and sauté about 1 minute. Stir in
the bread cubes, tossing them to coat well with the oil.
Transfer the skillet to the oven and bake the bread cubes for 15 minutes,
stirring occasionally, until browned and crisp.
In a small saucepan, bring 2 to 3 inches of water to boil. Slip the egg
into the water and boil for exactly 1 minute. When broken the egg will still
be runny. Or you can completely hard boil it and use the mashed yolk in the
In a blender, puree the remaining garlic with the remaining oil and pour
the mixture through a strainer into a large bowl. Add the egg to the oil and,
with a fork, blend in the lemon juice, salt, pepper, and Worcestershire sauce.
Add romaine leaves, all laying the same direction in the bowl. Toss the
romaine gently with the dressing. Scatter the cheese over the salad, and serve