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Prepare and plate your lettuce.
Coddle your egg: Start with a very fresh egg that is room temperature (you can place in warm water to warm if needed). Fill a small saucepan (deep enough to cover the egg) with water and bring to a boil. Using a spoon, carefully lower the egg into the boiling water. Remove from heat, cover, and let sit for 2 minutes. Remove from the water and immediately run under cold water. Crack the egg over a small bowl – you may notice that some of the white has begun to cook (that is a-okay). Pour the egg into the container you plan to use to make your dressing.
Now that your egg is coddled, add all other ingredients, from olive oil to anchovies. Shake or whisk to combine. Serve immediately.