| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Cklive17, Pdate | 1 | servings |
INGREDIENTS
| 4 | tb | Butter |
| 4 | tb | Olive oil |
| 6 | Cloves garlic | |
| Salt and pepper | ||
| 1 | Loaf day old Italian bread | |
| 4 | Hearts Romaine lettuce | |
| 4 | Anchovy filets | |
| 2 | tb | Lemon juice |
| 2 | ts | Worcestershire sauce |
| 2 | Pasteurized eggs | |
| 1 | c | Olive oil |
| 2/3 | c | Parmesan cheese |
INSTRUCTIONS
In a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper. Let sit for 10 minutes and remove garlic. Cut enough bread into 1/2-inch cubes to make 4 cups. In a bowl, toss bread cubes with the butter mixture. Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden. Remove from the oven and let cool on a paper towel lined tray. Trim ends off romaine lettuce, keeping the leaves whole. Wash and spin dry. Rinse and pat dry anchovy filets. In a bowl, mash anchovies to form a paste. Mince 3 cloves of garlic with a pinch of salt. Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg. Drizzle in 1 cup olive oil. In a large bowl, toss the romaine leaves with the dressing and Parmesan. Transfer to a platter and top with the croutons. Yield: 8 servings Converted by MC_Buster. Per serving: 3524 Calories (kcal); 338g Total Fat; (82% calories from fat); 75g Protein; 88g Carbohydrate; 166mg Cholesterol; 1817mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 17 Vegetable; 0 Fruit; 64 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9384 Converted by MM_Buster v2.0n.
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