1 handful of spinach
1 large clove of garlic, cut in half
1/2 cup of olive oil or sunflower oil
1 cup of croutons (without crust)
3/4 teaspoon of salt
1/2 teaspoon of mustard
to taste
1 1/2 teaspoons of English dressing
6 anchovy fillets, drained and chopped
1 egg
1/4 cup of Roquefort cheese crumbled
2 tablespoons of grated Parmesan cheese
2 tablespoons of lemon juice
6 whole anchovy fillets
1 handful of spinach
1 large clove of garlic, cut in half
1/2 cup of olive oil or sunflower oil
1 cup of croutons (without crust)
3/4 teaspoon of salt
1/2 teaspoon of mustard
to taste
1 1/2 teaspoons of English dressing
6 anchovy fillets, drained and chopped
1 egg
1/4 cup of Roquefort cheese crumbled
2 tablespoons of grated Parmesan cheese
2 tablespoons of lemon juice
6 whole anchovy fillets
Cut the tough part off the spinach and separate the leaves
Place them in a basket or colander
Rinse the spinach under running water
Shake well to remove excess moisture (or dry each leaf with a clean dish towel)
If preferred, rinse under cold running water, drain, and dry on paper towels
Place the spinach in a plastic bag and refrigerate for several hours or overnight to keep it cool and fresh
About an hour before serving, mash half of the garlic clove and mix with oil in a jar that closes tightly
Refrigerate for at least an hour or more
Heat two tablespoons of garlic-oil mixture
Add the croutons and fry until golden brown. Reserve
To the remaining garlic-oil mixture, add salt, mustard, and pepper, as well as chopped anchovies and English dressing
Stir vigorously and refrigerate
Bring water to a boil in a pan, about 5 cm deep
Remove from heat and place egg carefully into boiling water
Unplug stove and let egg sit in water for 1 minute
Then remove and let it cool
A little before serving, rub the salad bowl with the other half of the garlic clove
Discard this half
Chop the spinach leaves into small pieces and refrigerate
Stir the seasoning mixture well and pour over the spinach
Sprinkle with both types of cheese
Gently mix the spinach to make sure it's evenly coated with the seasoning, taking care not to break up the leaves too much
Break the egg, whole, in the middle of the salad
Then slowly pour lemon juice directly onto the egg
Finally, sprinkle golden-brown croutons and chopped anchovies on top
Toss quickly
This salad should be served immediately
Serves 4-6 people.
