Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cloves garlic; separated |
| ½ teaspoon | Anchovy paste |
| ½ cup | Olive oil |
| 2 \N | Heads romaine lettuce; broken into pieces |
| 1 \N | Egg |
| 3 tablespoons | Wine vinegar |
| 4 \N | Lemons; juice of |
| 1 tablespoon | Worcestershire |
| ½ cup | Grated parmesan cheese |
| 1 cup | Croutons |
| \N \N | 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.
CAMILLE BROWN
TIBURON, CA
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, .