Step 1

Preheat oven to 400 degrees

Step 2

Mix oil and spices together

Step 3

Toss bread cubes with oil mixture

Step 4

Lay bread cubes out on a sheet pan evenly

Step 5

Cook for 20 minutes or until golden brown, turning over croutons half way through

Step 6

Carefully place egg in boiling water, just covering the egg.

Step 7

Turn off heat and let sit for 1 minute.

Step 8

Immediately remove egg from hot water egg and let cool in ice bath.

Step 9

In large bowl, mash garlic, salt, anchovies, chopped cilantro and mustard with 2 forks to form a chunky paste, season with fresh ground black pepper

Step 10

Crack coddled egg into mixture and beat briefly, add the lemon juice and beat until smooth

Step 11

Slowly add the olive oil while continuing to beat mixture with fork — should be a light, creamy consistency

Step 12

Add the grated cheese mixture and stir to combine

Step 13

Lightly dress the romaine leaves by rolling the leaves in the bowl with the dressing.

Step 14

Place each leaf on a platter with scoop side up

Step 15

Place the croutons in the bowl with the leftover dressing and mix briefly.

Step 16

Spoon crouton and dressing mixture into each of the romaine leaves, equally

Step 17

Garnish with some cilantro sprigs and sliced jalapenos

Step 18

Season with cracked black pepper and serve.

Step 19

Allow guests to grab their leaf by hand or offer them a knife and fork