Riff on a Caesar Salad

• 1 romaine heart
• 2 tablespoons regular olive oil
• 1 clove garlic, peeled and finely grated or minced
• 4 anchovy fillets (the sort packed in oil), finely chopped
• Zest and juice of 1/2 unwaxed lemon, plus 1/2 lemon to serve
• 2 tablespoons vegetable oil
• 2 eggs
• Parmesan to shave over

1. Preheat the oven to 425 degrees F.
2. Cut the romaine heart in half lengthways and lay both halves on a small baking or aluminum foil pan, cut-side up.
3. Mix the olive oil, minced garlic, and chopped anchovies in a bowl, and spoon over the lettuce.
4. Put the pan in the oven to cook for 10 minutes, then add the finely grated lemon zest and the juice and put back in the oven for another 5 minutes until wilted and slightly charred at the edges.
5. In a small cast iron or heavy-based, non-stick frying pan that is just big enough to fry 2 eggs - I use an 8 inches in diameter one - pour in the vegetable oil.
6. When hot, crack in 1 egg, followed by the other, and fry until the whites are cooked through but the yolks are still runny.
7. Put a romaine half on each serving plate and top with a fried egg.
8. Using a vegetable peeler, shave strips of Parmesan over each plate, adding 1/2 lemon, too, in case more is needed to squeeze over.

heart, regular olive oil, clove garlic, anchovy, unwaxed lemon, vegetable oil, eggs, parmesan to shave over

Taken from www.cookstr.com/recipes/riff-on-a-caesar-salad (may not work)