| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Cloves garlic | |
| 1/4 | c | Plus 2 tablespoons olive oil |
| 1 | t | Anchovy paste |
| Romaine lettuce leaves | ||
| Salt | ||
| Pepper | ||
| 1/4 | c | Grated Romano cheese |
| 1 | Lemon | |
| 1 | Egg yolk |
INSTRUCTIONS
In a small bowl combine garlic and 1/4 cup olive oil. Let sit for 2 hours. In a large salad bowl rub anchovy paste along the sides and bottom of bowl. Add lettuce leaves. Season with salt and pepper and add romano cheese. Mix well and add juice of lemon. Add remaining olive oil and garlic flavored oil. Drop in egg yolk. Mix well. Add Pumpernickel Croutons and serve. Recipe By :CHEF DU JOUR SHOW #DJ9113 LEA DELARIA Posted to MC-Recipe Digest V1 #254 Date: Tue, 22 Oct 1996 08:42:13 -0400 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1100
Calories From Fat: 803
Total Fat: 91g
Cholesterol: 298mg
Sodium: 1712.4mg
Potassium: 1758mg
Carbohydrates: 31.9g
Fiber: 13.7g
Sugar: 9.9g
Protein: 47.1g