| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emlive01 |
6 |
servings |
INGREDIENTS
| 4 |
|
Garlic cloves |
| 4 |
|
Egg yolks |
| 2 |
|
Anchovies |
| 1 |
tb |
Dijon mustard |
|
|
Juice of two fresh lemons |
| 1 |
c |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-cracked black pepper; to taste |
| 2 |
lg |
Romaine lettuce heads; washed, ribbed, |
|
|
And patted dry |
| 3 |
oz |
Parmigiano-Reggiano cheese |
| 12 |
oz |
Salad croutons |
INSTRUCTIONS
Rub the inside of a large wooden bowl, with the garlic cloves. Remove
the garlic cloves, and finely chop. Add the egg yolks, remaining
garlic, anchovies and mustard to the bowl. Whisk until all of the
ingredients are incorporated. Whisk in the lemon juice. Slowly
drizzle in the olive oil, while whisking constantly. Whisk until all
of the ingr Gently tear the lettuce into bit-size portions and add to
the salad bowl. Using a hand-held grater, grate the cheese into the
bowl. Add the croutons. Toss the salad completely and reseason if
necessary. Serve the salad on cold salad plates. This recipe yields 6
to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-16-1998
Recipe by: Emeril Lagasse
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