Ingredients 1 medium head romaine lettuce, outer leaves discarded and separated into individual leaves 1 coddled egg yolk (see note) Juice of 1 lime 1 1/2 teaspoon Worcestershire sauce (preferably Lea & Perrins) 1 teaspoon freshly ground black pepper Shy 1/2 cup extra-virgin olive oil 2 tablespoons freshly grated Parmigiano-Reggiano cheese 2 slices baguette, toasted (2 round croutons) Directions Using a large open bowl (wooden, if you have one), add the lime juice, the egg yolk and the Worcestershire sauce and whisk or emulsify with a wooden spoon or spatula
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