| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Taste3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Cubed homemade-style white or Italian; (1/2-inch croutons) |
|
|
; bread |
| 1 |
|
Garlic clove |
|
|
Salt and pepper |
| 3 |
tb |
Olive oil |
| 1 |
md |
Head romaine lettuce; leaves separated, |
|
|
; washed, dried and |
|
|
; chilled |
| 1/2 |
|
Lemon; Juice of |
| 3 |
dr |
Worcestershire sauce |
| 1 |
|
Egg; boiled for 1 minute |
| 2 |
tb |
Freshly-grated Parmesan cheese |
INSTRUCTIONS
Dry out bread cubes in a low oven 325 degrees F for 20 minutes; they
should be dry but not browned. Meanwhile, mash garlic with 1/4
teaspoon salt and 2 tablespoons oil and set aside for 20 minutes.
Strain oil through a sieve into a saute pan and heat over low heat.
Add croutons, toss to coat and saute until they are lightly colored.
In a large salad bowl toss romaine leaves with remaining tablespoon
olive oil, until well-coated. Add lemon juice and Worcestershire
sauce, break egg over salad, sprinkle with Parmesan cheese, and
season with salt and pepper to taste. Toss salad, scooping leaves
from the bottom and turning gently, taking care not to break them.
Add croutons and serve immediately on chilled plates.
Yield: 2 servings RAW EGG WARNING
The American Egg Board states: "There have been warnings against
consuming raw or lightly cooked eggs on the grounds that the egg may
be contaminated with Salmonella, a bacteria responsible for a type of
food poisoning....Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled,
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell."
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4728
Converted by MM_Buster v2.0l.
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