Yield: 8 Servings
|2||Cloves garlic; separated|
|½ teaspoon||Anchovy paste|
|½ cup||Olive oil|
|2||Heads romaine lettuce; broken into pieces|
|3 tablespoons||Wine vinegar|
|4||Lemons; juice of|
|½ cup||Grated parmesan cheese|
|Salt to taste|
Mix 1 clove pressed garlic, anchovy paste and oil. Let stand at room temperature 1 hour. Rub chilled salad bowl with 1 clove garlic; add lettuce, oil mixture and egg. Toss lightly. Add vinegar, lemon juice, Worcestershire, cheese and salt. Toss again. Add croutons and serve immediately.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .