| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
Head romaine |
| 2 |
|
Anchovy fillets |
| 2 |
|
Garlic cloves; (up to 3) |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Olive oil |
| 1/2 |
|
Lemon ; juice of |
| 1 |
ts |
Dijon mustard |
| 2 |
ds |
Worcestershire |
| 1/4 |
c |
Freshly grated Parmesan |
INSTRUCTIONS
garlic croutons (crisp bread cubes in a low oven; heat a little olive
oil in a skillet, add a crushed garlic clove, saute long enough to
flavor the oil, then saute bread cubes until brown)
Mortar anchovies, garlic & salt into a paste. Whisk in other
ingredients. Toss with the romaine, grind on fresh pepper, garnish
with croutons & sprinkle with a little more grated Parmesan.
Posted to bbq-digest by Cathy Loup <celoup@ix.netcom.com> on Feb 21,
1999, converted by MM_Buster v2.0l.
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