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This recipe is written in the style as Julia Child wrote her recipes, with the ingredients listed as they appear in the recipe.

2 slices of French bread (not baguette)
- Cube the bread and toast in a toaster oven (Julia would have sautéed these in butter, but it is better when they sop up the dressing from the salad).

2 Romaine heads
Freshly grated sea salt and black pepper
- Discard the outer leaves of the romaine, and separate the remaining leaves from the core. Rinse them well and slice into 2 inch pieces. Transfer to a serving bowl.

2 tablespoons olive oil
Juice of ½ lemon
- Drizzle in the olive oil and lemon juice and toss the leaves well.

1 egg, boiled for 1 minute
- Crack in the 1-minute boiled egg and toss quickly to coat the salad.

Good knob of Parmesan cheese
- Grate the cheese over the lettuce and toss one last time.

Serves 4 as an appetizer portion.