| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cooking liv, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head romaine lettuce |
| 2 |
|
Cloves garlic; peeled |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Dijon-style mustard |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Fat-free reduced-sodium chicken broth |
| 1 |
tb |
Olive oil plus |
| 1 |
ts |
Olive oil |
| 2 |
c |
Baked bread cubes or croutons |
| 1/4 |
c |
Grated Parmesan Cheese |
INSTRUCTIONS
Wash, dry, and core romaine. Tear or shred crosswise into 1/2-inch wide
strips or bite-size pieces. Wrap in paper towels. Chill for at least 1
hour.
In a large wooden salad bowl sprinkle garlic cloves with salt. Using back
of salad spoon, squash garlic and salt and mix into paste. Add pepper,
sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon
juice and chicken broth. Slowly whisk in olive oil until well blended and
smooth.
Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad
bowl. Toss to thoroughly combine. Serve immediately.
Yield: 4 servings
Recipe By : COOKING LIVE SHOW #CL8738
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 14:58:57 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
NOTES : (Courtesy of Richard Simmons
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