Ensalada Cesar

Ingredients

 * 3 filets anchovy, or to taste
 * 2 cloves garlic
 * 2 tbsp green olives, pitted and sliced
 * 2 tbsp artichoke hearts,chopped
 * 5 tsp lime juice
 * 1 tsp Worcestershire sauce
 * pinch salt, or to taste
 * ¼ tsp coarse black pepper
 * 3 tbsp garlic oil
 * 1 egg
 * 3 slices bread
 * ¼ cup parmesan cheese, grated
 * 8 oz romaine lettuce

Directions

 * 1) In a molcajete or mortar and pestle, mash together the garlic and anchovies, then add the lime juice.
 * 2) Whisk in the olives and artichoke hearts, then the Worcestershire, salt and pepper.
 * 3) Add the garlic oil.
 * 4) To make croutons, brush the bread slices on one side with garlic oil, place on a baking sheet and bake at 350 degrees f.
 * 5) Until they just begin to brown.
 * 6) Turn the bread over, brush with garlic oil and bake until this side begins to brown.
 * 7) Allow the toast to cool and cut into 1-inch squares.
 * 8) Place the egg in a small bowl or saucepan and cover it with boiling water.
 * 9) After 1 minute remove to a pan of cold water.
 * 10) Next, break the egg into the salad bowl and whisk it into the mixture.
 * 11) Add the lettuce, parmesan cheese and croutons.
 * 12) Toss well and serve immediately.