Zesty Tabasco and Worcestershire spice up this innovation from "City Cuisine" by Susan Feniger and Mary Sue Milliken (William Morrow and Co., 1989). The dressing contains lightly cooked egg, so if made ahead must be refrigerated.
Combine anchovies, black pepper and olive oil in a blender. Puree for about 5 minutes until very smooth. Add grated Parmesan. Measure and reserve 1/3 cup for use with croutons.
Bring a small saucepan of water to a boil. Place a refrigerated egg on slotted spoon and into boiling water. Cook for 1 1/2 minutes; remove and reserve.
Place vinegar, lemon juice, mustard, celery salt, Tabasco and Worcestershire sauce in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including parts the are uncooked) into mixture. Whisk until well combined. Refrigerate dressing if not using right away. Combine reserved anchovy mixture with diced bread in a bowl; toss to coat. Heat a dry cast-iron skillet or non-stick pan over medium-high and cook croutons, stirring constantly, until golden and crisp.
Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and toss well. Add toasted croutons, toss again and serve.
Place the bottom of a heavy skillet or saucepan on top and push down and away from you.
To puree garlic, place peeled garlic cloves in a blender with a dash of olive oil; puree. Make in quantity, if desired, and store in the refrigerator as long as two weeks.