• All ingredients ready? Let's begin!
  

Croutons

• Preheat your oven to 400°F.
• In a mixing bowl, whisk together the olive oil, garlic powder, and salt. Add the bread cubes and toss to coat with the oil and seasonings.
  
• Spread the cubes out on a sheet pan. Place this in the oven and bake for 5 minutes. Turn the bread cubes over and continue to bake until they are golden and crunchy, approximately 5 more minutes.
  

Dressing & Salad

• Have a bowl of ice-cold water ready. In a small pot over high heat, bring enough water to fully cover the egg to a boil. Using a spider or slotted spoon, gently lower the egg into the boiling water. Turn the heat off and allow the egg to cook for just 1 minute. Using the spider or spoon, transfer the egg to the bowl of cold water so it can cool down.
  
• In a large salad bowl, preferably wood, mix together the garlic and anchovies.
  
• Add the mustard and Worcestershire sauce and mix again. Crack the egg and add the yolk to the bowl. Mix with a fork or whisk to combine again.
  
• Add the lemon juice to the bowl. Using a whisk for mixing, pour the olive oil in a slow stream into the bowl while whisking until the dressing begins to emulsify and is creamy.
  
• Add the torn lettuce to the dressing and toss to coat the leaves. Add the parmesan and croutons and toss gently to incorporate it all.
  
• Using tongs or salad serving utensils, transfer the salad to 4 serving plates and enjoy.