Caesar salad #4
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic; sliced | |
| ½ | cup | Olive oil |
| 1 | cup | French bread; cubed |
| 2 | bunches | Romaine |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Dry mustard |
| Black pepper | ||
| 5 | Anchovy; mashed | |
| 3 | drops | Worcestershire sauce |
| 3 | tablespoons | Wine vinegar |
| 1 | Egg | |
| 1 | Lemon; juiced | |
| 3 | tablespoons | Parmesan cheese |
Directions
Date: Wed, 01 May 1996 08:14:55 -0400 From: Bill Stoneman <brawny@...> Steep garlic in ½ cup olive oil for 24 hours.
Saute French Bread cubes in 2 tablespoons of garlic oil from above.
Wash and dry Romaine and break into 2 inch lengths. Place the romaine in a salad bowl and sprinkle over it the salt, dry mustard, generous grating of black pepper. Add anchovy paste, and a few drops of Worcestershire Sauce.
Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop the egg from the shell onto the ingredients in bowl. Squeeze lemon juice over salad and toss. Add Parmesan cheese and serve.
SOURCE: The Joy of Cooking c 1975 MM-RECIPES@...
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