I’ve included exact measurements here, but this is more of a splash and dash sort of a situation. Eyeball it and taste as you go. The dressing will seem quite sharp on it’s own, but it will mellow out once the runny yolk mingles in with everything.
The Aleppo pepper and sumac are optional, but highly recommended. They add an extra layer of twang with their fruity, mildy hot sharpness.
For the dressing:
2 teaspoons lemon juice (half a small lemon)
1/2 teaspoon red wine vinegar
dash of fish sauce
half a small garlic clove
1 teaspoon mayonnaise
2 tablespoon extra virgin olive oil
1 tablespoon coarsely grated Parmesan cheese (or more, you do you)
freshly ground black pepper
For the salad:
1 heart of romaine lettuce
1 tablespoon extra virgin olive oil
2 tablespoon panko breadcrumbs
pinch of Aleppo pepper and sumac (optional)
Prepare you greens. Halve the lettuce down the middle, then cut crosswise into 1″ long sections. Wash and dry and set aside until needed. (I am a huge salad spinner advocate!)
Next, choose a bowl large enough to comfortably fit your lettuce with room to toss it without making a mess. Add the lemon juice, vinegar, and fish sauce to the bottom of the bowl. Smash half of the garlic clove with the flat side of a knife on your cutting board. Finely chop it, then add to the vinegar mixture. Use a small whisk to mix in the mayo–it will be kinda lumpy, that’s ok! It will smooth out as you drizzle in the olive oil, whisking constantly as you do so. Stir in the cheese and as much pepper as you like (I like a lot).
Heat the last tablespoon of olive oil in a small skillet over medium high heat. Add the cleaned lettuce to the bowl with the dressing (don’t mix yet!). Crack the egg into the skillet–it will bubble and hiss! (You can crack the egg into a small dish first and pour it into the pan if you find that easier.) Season with salt and pepper and let cook for two minutes. Meanwhile, toss the lettuce with the dressing.
Remove the egg to the top of your salad. Return the pan to the stove and reduce the heat to medium. Add the breadcrumbs, stir, and let cook for about 30 seconds, until browned and crunchy. Season with salt and pepper, and a pinch of Aleppo pepper if desired. Pour over the salad and eat immediately, preferably on a stool in the kitchen while listening to a podcast.