| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 1 | Clove garlic; minced | |
| 1/3 | c | Salad oil or olive oil |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | tb | Worcestershire sauce |
| 1/4 | c | Lemon juice |
| 1/2 | ts | Dry mustard |
| 1 | cn | (2-oz) anchovies; drained |
| 2 | Coddled eggs | |
| 1/2 | c | Parmesan cheese |
| 2 | Heads lettuce (Romaine or leaf) |
INSTRUCTIONS
Place all ingredients except eggs, cheese and anchovies in blender. Just before serving, add anchovies to blender mixture. Coddle eggs (place in boiling water for 1-1/2 minutes). Add eggs to blender. Buzz at low speed about 30 seconds. Toss with greens and cheese, and serve. MUST BE SERVED lMMEDIATELY. Yield: 8 servings. MRS. JACK MERIWETHER From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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