Directions

1. 1. Chill lettuce leaves.
2. 2. Place the egg in the a small saucepan, cover with water and heat. When the water begins to simmer, cook the egg for 1 to 1 1/2 minutes. Drain and set aside.
3. 3. Sprinkle a little salt in the bottom of a wooden salad bowl. Rub the garlic clove around the inside of the bowl. Add the mustard, lemon juice, and Tabasco and stir to combine and dissolve the salt.
4. 4. Whisk in the olive oil, stirring briskly to blend the ingredients. Add the lettuce to the bowl. Sprinkle with the Parmesan cheese and add the anchovies.
5. 5. Break the egg over the salad and toss the mixture gently but thoroughly to combine the egg, the dressing that has settled to the bottom and the lettuce, cheese and anchovies.