| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 2 | Cloves garlic; separated | |
| 1/2 | ts | Anchovy paste |
| 1/2 | c | Olive oil |
| 2 | Heads romaine lettuce; broken into pieces | |
| 1 | Egg | |
| 3 | tb | Wine vinegar |
| 4 | Lemons; juice of | |
| 1 | tb | Worcestershire |
| 1/2 | c | Grated parmesan cheese |
| 1 | c | Croutons |
| Salt to taste |
INSTRUCTIONS
Mix 1 clove pressed garlic, anchovy paste and oil. Let stand at room temperature 1 hour. Rub chilled salad bowl with 1 clove garlic; add lettuce, oil mixture and egg. Toss lightly. Add vinegar, lemon juice, Worcestershire, cheese and salt. Toss again. Add croutons and serve immediately. CAMILLE BROWN TIBURON, CA From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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