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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