| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Loaf of italian bread; cut into 3/4-inch cubes |
| 1/4 |
c |
Extra virgin olive oil |
| 1/2 |
c |
Vegetable stock |
| 1 |
ts |
Anchovy paste |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Worcestershire sauce |
| 1 |
|
Garlic clove; minced and mashed to a paste with 1/4 teaspoon of salt |
| 1/4 |
c |
Freshly grated parmesan cheese |
| 1 |
|
Head romaine; rinsed, spun dry, and cut into wide strips |
| 1/4 |
c |
Finely chopped red onion |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1
teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for
10 minutes, or until golden. Cool.
In a medium bowl, whisk together the stock, anchovy paste, lemon juice,
vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady
stream, whisk in the remaining olive oil. Season with salt and pepper and
chill, covered, up to 2 days.
Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle
each salad with 1 tablespoon onion, the Parmesan cheese and the croutons.
Serve immediately.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8924 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997
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