| 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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”