Yield: 6 Servings
|1||Clove garlic; mashed|
|½ cup||Salad oil|
|2 quarts||Salad greens|
|1 can||(2-oz) anchovy fillets|
|2||Tomatoes; cut in wedges|
|1 teaspoon||Worcestershire sauce|
|¼ cup||Freshly squeezed lemon juice|
|½ cup||Grated Parmesan or Bleu cheese|
Add garlic to oil; let stand. Break salad greens into large bowl. Add anchovies, cut into pieces, and tomatoes. Strain oil, and pour over vegetables. Combine other ingredients (except croutons) and beat well. Add to salad, along with croutons, and toss lightly. Yield: 6 servings.
To make croutons: Cut bread into ½-inch cubes. Fry in hot shortening to which garlic has been added; drain.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .