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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Preheat the oven to 425 degrees F. Cut the romaine heart in half lengthways and lay both halves on a small baking or aluminum foil pan, cut-side up. Mix the olive oil, minced garlic, and chopped anchovies in a bowl, and spoon over the lettuce. Put the pan in the oven to cook for 10 minutes, then add the finely grated lemon zest and the juice and put back in the oven for another 5 minutes until wilted and slightly charred at the edges. In a small cast iron or heavy-based, non-stick frying pan that is just big enough to fry 2 eggs - I use an 8 inches in diameter one - pour in the vegetable oil. When hot, crack in 1 egg, followed by the other, and fry until the whites are cooked through but the yolks are still runny. Put a romaine half on each serving plate and top with a fried egg. Using a vegetable peeler, shave strips of Parmesan over each plate, adding 1/2 lemon, too, in case more is needed to squeeze over.