| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; halved |
| 3 |
c |
Cubes of Italian or French bread; (3/4-inch) |
| 2 |
|
Flat anchovy fillets; or to taste, rinsed |
|
|
; and drained |
| 4 |
|
Garlic cloves |
| 2 |
ts |
Sherry vinegar |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
c |
Olive oil |
| 4 |
|
Heads romaine; the pale-green |
|
|
; inner leaves |
|
|
; washed, spun dry, |
|
|
; and torn into |
|
|
; bite-size pieces |
|
|
; (about 12 cups) and |
|
|
; the outer leaves |
|
|
; reserved for |
|
|
; another use |
|
|
Parmesan curls formed with a vegetable |
|
|
; peeler |
INSTRUCTIONS
FOR THE CROUTONS
FOR THE DRESSING
Make the croutons:
Preheat the oven to 350F. In a small saucepan melt the butter with
the oil, the garlic, and salt and pepper to taste over moderately low
heat. Remove the mixture from the heat, let it stand for 10 minutes,
and discard the garlic. In a bowl toss the bread cubes with the
butter mixture, spread them on a baking sheet, and bake them in the
middle of the oven for 12 to 15 minutes, or until they are golden.
The croutons may be made 1 day in advance and kept in an airtight
container.
Make the dressing:
Mince and mash the anchovies with the garlic to form a paste and in a
bowl whisk together the paste, the vinegar, the lemon juice, the
Worcestershire sauce, and the mustard. Add the oil in a stream,
whisking, and whisk the dressing until it is emulsified.
In a large bowl toss the romaine with the croutons and the dressing
until the salad is combined well and sprinkle the salad with the
Parmesan curls.
Serves 4 to 6.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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