| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Low carb, Low-cal | 3 | Servings | |
INGREDIENTS
| 4 | c | Romaine or leaf lettuce torn |
| 1 | Egg | |
| Salt for sprinkling the bowl | ||
| 1 | Clove garlic, peeled and | |
| Sliced in half | ||
| 1/2 | ts | Dry mustard |
| 1 1/2 | ts | Lemon juice |
| Few drops tabasco | ||
| 2 | tb | Olive oil |
| 2 | tb | Parmesan cheese |
| 3 | Anchovies, drained |
INSTRUCTIONS
1. Chill hte lettuce leaves. 2. Place the egg in small saucepan, cover with water an heat. When the water begins to simmer, cook the egg for 1 to 1 1/2 minutes. Drain and set aside. 3. Sprinkle a little salt in the bottom of a wooden salad bowl. Rub the garlic cove around the inside of the bowl. Add the mustard, lemon juice, tabsco and sitr to combine and dissolve the salt. Whisk in the olive oil, stirring briskly to blend the ingredients. 4. Add the lettuce leaves to the bowl. Sprinkle wit hthe parmesan cheese an add the anchovies. Break the egg over the salad, and toss the mixture gently but thoroughly to combine the egg, the dressing that has settled to the bottom, and the lettuce cheese and anchovies. Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Mar 14, 1998
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