Romanasalat mit Knoblauchbrot

Ingredients

• 2 slices wheat bread (or dark bread)
• 2 cloves garlic
• 6 tbsp plant oil
• 1 large romaine lettuce (about 500 g)
• 2 fresh eggs
• 100 ml extra virgin olive oil
• 3 tbsp Lemon juice
• Salt
• ground pepper
• 2 anchovy fillets
• 30 g Parmesan

Instructions

1. 1.

   Toast the bread to your liking. Peel and chop the garlic. Heat the oil, add the bread, and roast it golden brown on all sides over medium heat. Add the garlic toward the end of cooking.

2. 2.

   Clean, wash, and thoroughly drain or dry the romaine lettuce. Cut the leaves into strips about 2 cm wide.

3. 3.

   Bring water to a boil in a small pot. Pierce the eggs and place them in the boiling water for about 1 minute. Remove, shock with cold water, crack, and add the eggs directly from the shells into a bowl using a teaspoon.

4. 4.

   Gradually whisk in the olive oil and lemon juice, beating vigorously with a whisk. Season the dressing with salt and pepper, toss the salad in it. Rinse the anchovies, dry, chop finely, mix into the salad, sprinkle parmesan on top, and serve with halved bread slices.