Warm Deconstructed Caesar Salad

• 4 tablespoons white wine vinegar
• 4 large eggs
• 1 head romaine lettuce, cored, rinsed, dried
• 1/4 cup pine nuts
• 6 tablespoons Tuscan extra virgin olive oil
• 8 anchovies in oil, drained and chopped
• 1 1/2 teaspoons Dijon mustard
• Freshly ground black pepper
• 2 ounces Italian Parmesan, shaved with a vegetable peeler

1. Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer.
2. Add 2 tablespoons vinegar.
3. Break an egg into a teacup and gently slip egg into water.
4. Repeat with remaining eggs.
5. Cook at a very gentle simmer 3 minutes, until white is firmly set.
6. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel.
7. If desired, use scissors to trim excess strands of white clinging to eggs.
8. Invert a bowl over plate to keep eggs warm.
9. Shred lettuce into a salad bowl.
10. Have 4 salad plates ready.
11. Heat a small skillet to medium, add nuts and toast them, stirring.
12. Remove and set aside.
13. Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart.
14. Whisk in remaining vinegar and the mustard.
15. Pour dressing over lettuce, season with pepper and toss well.
16. Divide salad among plates.
17. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.

white wine vinegar, eggs, romaine lettuce, pine nuts, extra virgin olive oil, anchovies, mustard, freshly ground black pepper, italian parmesan

Taken from cooking.nytimes.com/recipes/1013026 (may not work)