Yield: 6 Servings
|7 cups||Bread cubes; * see note|
|2 tablespoons||Olive oil|
|2 \N||Cloves garlic; minced|
|½ teaspoon||Kosher salt|
|¼ teaspoon||Black pepper|
|2 tablespoons||Parmesan cheese; finely grated|
|5 tablespoons||Olive oil; divided|
|2 \N||Anchovy fillets; minced|
|3 \N||Cloves garlic; thinly sliced|
|¼ cup||Walnuts; coarsely chopped|
|¼ cup||Fresh lemon juice; (about 1 lemon)|
|1 tablespoon||Balsamic vinegar|
|1 teaspoon||Dijon mustard|
|¼ cup||Green onions; chopped|
|1 teaspoon||Kosher salt|
|1 teaspoon||Black pepper|
|3 tablespoons||Parmesan cheese; grated|
|2 \N||Heads romaine lettuce; **see note|
|1½ cup||Croutons; (see above)|
|½ cup||Roquefort cheese; grated|
|2 tablespoons||Parmesan cheese; grated|
*6 to 8 cups ½-inch bread cubes, made from walnut, dark rye or whole-wheat bread
**2 large or 3 small heads romaine lettuce, pale-green inner leaves only, well washed, dried and torn into bite-size pieces 1. To prepare the croutons: Preheat oven to 350 degrees. Place the bread cubes on a baking sheet and sprinkle with the oil, garlic, salt, pepper and cheese. Bake until golden, about 15 to 20 minutes.
2. To prepare the dressing: Place a large skillet over medium-high heat; when it is hot, add 2 tablespoons of the oil. Add the anchovy fillets, garlic and walnuts and cook until all are golden and lightly toasted, about 2 to 3 minutes. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil and the lemon juice, vinegar, mustard, buttermilk, green onions, salt, pepper and Parmesan cheese.
3. To finish the salad: Place the lettuce in a large salad bowl. Pour the warm dressing over the lettuce, add 1½ cups croutons, the Roquefort and Parmesan. Toss well and serve immediately.
>From "The Olives Table" by Todd English and Sally Sampson.
MC formatted 3/27/97 by MsRooby@...
Recipe by: Seattle Times 3/19/97 Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 7, 1997