32 1/2 inch cubes day-old sourdough bread
1/2 c. clarified butter
2 cloves garlic, finely chopped
1/8 c. parsley, finely chopped
2 hearts of Romaine lettuce, chilled (or 1 1/2 full heads)
1/2 c. olive oil
4 anchovies, diced
Juice of 1 lemon
2 tbsp. white wine vinegar (tarragon vinegar, optional)
2 med. eggs, coddled
2 squirts Worcestershire sauce
1 tbsp. Swedish mustard (Russian close substitute)
4 tbsp. freshly grated Parmesan cheese
Freshly ground pepper

First, make croutons. Spread bread cubes on a cookie sheet. Drizzle with clarified butter and chopped garlic. Brown in a 450 degree oven until golden brown. Remove croutons and immediately sprinkle with chopped parsley. Set aside. Cut Romaine into bite size pieces, place in a salad bowl and set aside. Place anchovies, vinegar and lemon juice in a mixing bowl. Mash anchovies with a fork. Add Worcestershire sauce, coddled eggs, mustard. Slowly add olive oil, whipping at the same time, until dressing has a heavy consistency. Pour dressing over lettuce and toss. Add croutons and cheese, toss again. Serve on flour large, chilled salad plates. Add freshly ground black pepper to taste. Serves 4.

Ondine's was a great restaurant in Sausalito, California, but recently moved into San Francisco.