| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Niger |
Toohot02 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Loaf Sourdough bread; with crust, diced for croutons |
|
|
(or hearty French or Italian bread) |
| 2 |
md |
Romaine lettuce heads |
| 1/2 |
c |
Freshly-grated Parmesan cheese |
|
|
=== CAESAR SALAD DRESSING === |
| 5 |
|
Anchovies |
| 1 |
ts |
Cracked black peppercorns |
| 1/2 |
c |
Extra virgin olive oil |
| 1 |
|
Egg |
| 3 |
tb |
Red wine vinegar |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Pureed garlic |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Celery salt |
| 3 |
ds |
Tabasco sauce |
| 3 |
ds |
Worcestershire sauce |
INSTRUCTIONS
Combine anchovies, black pepper, and olive oil in a blender. Puree
about 5 minutes until very smooth. Measure and reserve one third cup
for use with croutons. Bring a small saucepan of water to a boil.
Place a refrigerated egg on a slotted spoon and into boiling water.
Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing
ingredients in a large bowl and whisk in anchovy mixture. Crack open
egg and spoon (including the parts that are uncooked) into mixture.
Whisk until well combined. The dressing may be refrigerated at this
stage. Combine reserved anchovy mixture with diced bread in a bowl
and toss to coat. Heat a dry cast iron skillet over medium high and
cook croutons, stirring constantly, until golden and crisp. Wash and
dry lettuce and break into bite-sized pieces. Place in a salad bowl
along with dressing and grated Parmesan cheese and toss well. Add
toasted croutons, toss again, and serve. This recipe yields ?
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6133 broadcast
08-20-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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