| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mike01 | 4 | servings | |
INGREDIENTS
| 1 | Romaine lettuce head | |
| 1 | Egg yolk; coddled | |
| 2 | lg | Garlic cloves; finely chopped |
| 2 | tb | Dijon mustard |
| 1/4 | ts | Salt |
| 2 | tb | Fresh lemon juice |
| 1/2 | c | Extra-virgin olive oil |
| 2 | oz | Anchovy fillets – (1 can); drained, chop fine |
| Freshly-ground black pepper; to taste | ||
| 1/4 | c | Freshly-grated Parmesan cheese |
| 1 | c | Toasted croutons |
INSTRUCTIONS
Clean the lettuce of the tough outer leaves, hand-tear into bite size pieces, and carefully wash and dry. In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly-ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly. This recipe yields 4 servings. Comments: To coddle egg, place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A28 broadcast 04-13-1997) 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 04-13-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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