4eggs, at room temperature60 ml (¼ cup)lemon juice4anchovy fillets (or to taste), plus extra to serve2garlic cloves, finely chopped1 tspWorcestershire sauce125 ml (½ cup)olive oil50 gmfinely grated parmesan, plus extra to serve2 eachbaby cos and baby red cos, leaves separatedGarlic croûtons½day-old baguette, thinly sliced100 mlolive oil3garlic cloves, halved
Preheat oven to 170C. Place eggs in a large heatproof bowl, cover completely with boiling water and stand until coddled (15 minutes). Drain, then briefly refresh under cold running water. Peel, then transfer yolks to a food processor (discard whites and shells). Add lemon juice, anchovy, garlic and Worcestershire and process to combine. With motor running, add oil in a thin steady stream until emulsified, season to taste, stir through parmesan and set aside. Makes 400ml.
For garlic croûtons, brush baguette slices with oil, place on an oven tray, bake, turning once, until golden and crisp (8-12 minutes), then rub with cut side of garlic.
Meanwhile, scatter cos leaves over a serving platter, drizzle with dressing, scatter over parmesan, anchovies and croûtons and serve.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.