Put the egg in a small saucepan and cover with cold water. Bring to a boil, cover the saucepan, and remove it from the heat. Let stand, covered for 15 minutes. While the egg cooks, remove any damaged leaves from the lettuce heads and trim their bases. Cut each head through the core into four wedges. Rinse under cold water, shake gently to get rid of excess water, and then set the wedges on a clean dishcloth to drain, cut side down.
In a small bowl, whisk the lemon juice and mustard. Add 1/2 tsp. salt and a few grinds of pepper and then whisk in the oil in a slow, steady stream. Stir in the parsley and shallot.
Drain the egg and cool it under cold running water. Remove the shell and separate the white from the yolk. Using the back of the spoon, press the egg white through a fine sieve. Repeat with the egg yolk. Stir the sieved egg into the dressing and taste for seasoning. Arrange two lettuce wedges on each of six large salad plates and spoon the dressing over them. Serve immediately.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips