Toss the sourdough bread cubes with the olive oil, salt and pepper.
Place the cubes on a cooling rack on top of a sheet tray and then place in the oven for 10 - 15 minutes until the croutons are golden brown on the edges.
Remove and let cool.
For the Dressing
Mash the anchovies on a plate or flat bowl.
Pour the lemon juice into a mixing bowl.
Slowly drizzle the olive oil in a steady stream while, at the same time, whisking to form an emulsion.
Whisk in the mustard.
Whisk in the anchovies with a fork.
Add salt and pepper to taste
For the Coddled Egg
Bring a small pot of water to a boil.
Gently lower the egg in the water with a slotted spoon for one minute.
Remove egg with the slotted spoon and place in an ice bath until cool.
Assembly
Rub a wooden salad bowl thoroughly with half of the garlic clove.
Place lettuce in the bowl.
Toss the grated cheese with the lettuce until thoroughly combined.
Evenly toss in the dressing
Break the coddled egg over the salad and toss. Use a spoon to scoop out any egg white that's in the shell.
Toss in the croutons until thoroughly mixed
Add fresh ground pepper with the largest available pepper grinder.
Pro Tips
You can cook the coddled egg one day ahead and store it in the refrigerator.
You can bake the croutons one day ahead and store them in a breathable container.
You can increase the amount of olive oil to 3 tablespoons for the croutons if you prefer.