| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Cklive13 | 4 | servings |
INGREDIENTS
| === FOR CROUTONS === | ||
| 1/4 | c | Olive oil |
| 2 | Garlic cloves; halved | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | c | Italian or French bread in 3/4" cubes |
| === FOR THE DRESSING === | ||
| 4 | Anchovy fillets | |
| 2 | Garlic cloves; peeled | |
| 1 | tb | Sherry vinegar |
| 1 | tb | Fresh lemon juice |
| 1/2 | tb | Worcestershire sauce |
| 2 | ts | Dijon mustard |
| 1/2 | c | Olive oil |
| === FOR THE SALAD === | ||
| 3 | Romaine lettuce heads; pale green | |
| Inner leaves; washed, dried, torn | ||
| (outer leaves reserved for another use) | ||
| Grated Parmesan cheese |
INSTRUCTIONS
Preheat the oven to 350 degrees. Make the croutons: In a small saucepan heat the oil, 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, vinegar, lemon juice, Worcestershire sauce, and 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 grated Parmesan. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9150) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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