Caesar salad #4

Yield: 4 Servings

Measure Ingredient
1 \N Clove garlic; sliced
½ cup Olive oil
1 cup French bread; cubed
2 bunches Romaine
1½ teaspoon Salt
¼ teaspoon Dry mustard
\N \N Black pepper
5 \N Anchovy; mashed
3 drops Worcestershire sauce
3 tablespoons Wine vinegar
1 \N Egg
1 \N Lemon; juiced
3 tablespoons Parmesan cheese

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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