Yield: 4 Servings
|1 \N||Clove garlic; sliced|
|½ cup||Olive oil|
|1 cup||French bread; cubed|
|¼ teaspoon||Dry mustard|
|\N \N||Black pepper|
|5 \N||Anchovy; mashed|
|3 drops||Worcestershire sauce|
|3 tablespoons||Wine vinegar|
|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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