Step 1

Separate the lettuce leaves, wash and dry.

Step 2

To coddle the egg, bring a pan of water to the boil and boil the egg for 2 minutes. Rapidly chill the egg and separate the yolk, discarding the semi-cooked white.

Step 3

In a large bowl (wooden if you have it), combine the lime juice, mustard, anchovies, garlic and Worcestershire sauce. Add two twists of black pepper.

Step 4

Whisk in the coddled egg yolk, and gradually whisk in the olive oil, maintaining a smooth emulsion. Add the cheese, reserving a bit to sprinkle over once the salad is done.

Step 5

Add the lettuce leaves and turn them over and over in the dressing until thoroughly coated.

Step 6

Serve the leaves onto a platter, spine side up. Spoon a little extra dressing over the spine of the uppermost leaf. Pop the crouton on top and sprinkle over with the remaining parmesan.