| 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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