| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Head romaine lettuce |
| 1 |
|
Clove peeled garlic |
| 1 |
cn |
Flat anchovies |
|
|
Fresh grated parmesan |
| 1 |
|
Lemon |
| 1 |
ds |
Olive oil; Worcestershire |
|
|
; sauce, Grey Poupon |
|
|
; mustard, red wine |
|
|
; vinegar, salt & |
|
|
; pepper |
| 1 |
|
Egg; (coddled) |
|
|
Plain croutons |
| 1 |
lg |
Wooden bowl |
|
|
Lettuce spinner |
|
|
Salad tongs |
|
|
Plastic bag |
INSTRUCTIONS
UTENSILS
Rinse lettuce & tear into bitesize pieces, drywrap in paper towels.
Put in refrigerator until ready to use. Smash garlic in salad bowl
with small amount of salt & pepper (to taste). Add anchovies,
parmesan, juice of lemon, olive oil, Worcestershire sauce, mustard &
red wine vinegar (to taste). To coddle egg, poke hole in large end of
egg with safety pin, then place in boiling water for 1 minute. Break
egg into salad bowl, and scrape white from shell. Mix all ingredients
thoroughly. Add lettuce & croutons, and toss. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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