Los angeles and tijuana caesar salad

Yield: 4 servings

Measure Ingredient
6 xes Anchovy Filets
4 tablespoons Milk
1 cup Olive Oil
1 clove Garlic, left whole
4 slices French Bread,
(cut into 1/2" cubes)
1 x Egg
1 x Head of Romaine Lettuce
1 x Juice from Small Lemon
Salt and Pepper
4 tablespoons Parmesan Cheese, grated

1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on paper towels. Chop roughly. Cook the egg for 1 minute.

2) Crush the garlic and leave in the oil for about 30 minutes. Heat all

but 6 tb of the oil in a frying pan until hot. Fry the cubes of bread

until golden brown, stirring constantly with a metal spoon for even browning. Drain on paper towels.

3) Break the cooked egg into a bowl and beat well with the lemon juice,

salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add the egg mixture and toss to coat well. Place in a clean

serving bowl and sprinkle over the croutons and parmesan cheese.

Serve

at room temperature.

From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120

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