| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Salads |
4 |
servings |
INGREDIENTS
| 4 |
|
French Bread Slice; Cubed |
| 2 |
|
Garlic Cloves; Crushed |
| 8 |
c |
Romaine Lettuce |
| 1/3 |
c |
Parmesan Cheese; Shaved |
| 3 |
tb |
Water |
| 3 |
tb |
Fresh Lemon Juice |
| 2 |
ts |
Olive Oil |
| 1 |
ts |
Dijon Mustard |
| 1 |
ts |
Worcestershire Sauce |
| 1 |
ts |
Anchovy Paste |
| 1/2 |
ts |
Sugar |
| 3 |
|
Garlic Cloves |
INSTRUCTIONS
Preheat oven to 350°. Combine bread cubes and cushed garlic in a large
zip-top plastic bag. Seal bag; shake to coat bread cubes. Turn bread
cube mixture out onto a baking sheet; arrange bread cubes in a single
layer. Bake at 350° for
15 minutes or until toasted.
Combine bread cubes, lettuce, and cheese in a large bowl; set aside.
Combine water and remaining ingredients in an electric blender;
process until smooth. Poor over lettuce mixtuer; toss well.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Feb
8, 1999, converted by MM_Buster v2.0l.
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