| 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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”