Yield: 8 Servings
|6 \N||Cloves garlic|
|6 \N||Anchovy fillets|
|1 cup||Olive oil|
|4 tablespoons||Fresh lemon juice|
|2 tablespoons||Champagne vinegar|
|2 tablespoons||Dijon mustard|
|1 tablespoon||Worcestershire sauce|
|1 cup||Parmesan cheese|
|2 \N||Coddled eggs|
|\N \N||Salt & pepper to taste|
|2 \N||Heads romaine lettuce|
|\N \N||Fresh mint; optional|
|\N \N||Bacon, cooked and crumbled; optional|
I do it all in the Cuisinart: To coddle the eggs, boil some water in the microwave, drop the eggs in it, and let them sit for 2 minutes. Drop garlic cloves in with machine running. Add anchovies and ½ of olive oil. Add rest of ingredients. Then put the remaining oil in the white tube thing and let it drizzle through.
To make it like they have at "Canlis", add some chopped fresh mint, some crumbled bacon before you toss it. Oh, and don't forget the Romaine, which I sometimes do a chiffonad, other times tear in bite size pieces.
I also love the croutons from Larry's Market. A neat and easy bacon thing, is to take each strip and twist them into a tight corkscrew shape, then broil. Very cute.
Recipe By : Judith Zegke
Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 12:18:02 +0000 From: "rooby" <rooby@...>
NOTES : MC formatted 11/16/96 by rooby@...