| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
February 19 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Cubes of fresh French or Italian bread; (1/2-inch) |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Garlic cloves; chopped |
| 6 |
|
Flat anchovies; rinsed, patted dry, |
|
|
; and chopped |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Mayonnaise |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 2 |
tb |
Water |
| 1 |
|
Head romaine lettuce; trimmed and torn |
|
|
; into bite-size |
|
|
; pieces |
| 1/3 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
FOR CROUTONS
FOR DRESSING
Make croutons:
Preheat oven to 350F. In a bowl toss bread cubes with oil and salt to
taste and spread in a jelly-roll pan. Bake croutons in middle of oven
until golden, 10 to 15 minutes.
Make dressing:
In a blender blend together at high speed garlic, anchovies, lemon
juice, mayonnaise, and salt until smooth. With motor running add oil
in a slow stream and blend until emulsified. Add water and blend
dressing well.
In a large bowl toss romaine with dressing, Parmesan, croutons, and
pepper to taste.
Serves 6.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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