Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Cloves garlic |
| 4 \N | Whole peppercorns |
| ½ cup | Olive oil |
| 3 tablespoons | Fresh lemon juice |
| 2 tablespoons | Strawberry balsamic vinegar |
| ½ teaspoon | Prepared mustard |
| 1 tablespoon | Worcestershire sauce |
| ½ cup | Parmesan cheese |
| 1 teaspoon | Sugar |
| 2 \N | Coddled eggs |
| 7 cups | Romaine lettuce; in bite size pieces |
| 1½ cup | Croutons |
To coddle the eggs, boil some water in the microwave, drop the eggs in it, and let them sit for 2 minutes. In Cuisinart, with machine running: Drop garlic and peppercorns through feed tube. Add half the oil. Add rest of the ingredients. Drizzle remainder of oil through white feed tube thing. Toss salad and serve immediately.
Recipe By : Brenda Beach (Rooby) Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 12:18:02 +0000 From: "rooby" <rooby@...>
NOTES : This is an adaption of Judy Zegke's recipe, since I did not have the ingredients to make hers exactly. MC formatted 11/16/96 by rooby@...