Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Garlic clove |
1 large | Egg (or 2 smaller) |
1 teaspoon | Worcestershire sauce |
2 tablespoons | Lemon juice |
2 teaspoons | Anchovie paste (optional) |
1 dash | Of pepper |
1 cup | Salad oil |
\N \N | Blend in a blender until smooth. Chill about 2 hours. |
1 large | Head romaine lettuce |
2 cups | Croutons |
8 \N | Bacon slices, cooked and crumbled |
½ cup | Parmesan cheese |
SALAD
DRESSING:
Tear lettuce in bite sized pieces in salad bowl. Add croutons. Add dressing. Toss to coat.
CROUTONS: 2 tbsp butter or margarine 1 garlic clove, sliced 4 5 white bread slices, cubed
Saute garlic in butter for 2-3 minutes. Remove garlic and discard.
Add bread cubes. Fry until golden, stirring often. Remove. Cool.
Origin: Jean Pare's Salads Shared by: Sharon Stevens