| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salads, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 2 |
|
To 3 medium garlic cloves |
| 6 |
|
To 8 anchovy fillets, drained |
| 1 |
tb |
Dijon-style mustard |
|
|
Salt, freshly ground black pepper |
| 1/2 |
c |
Best-quality olive oil |
| 4 |
|
To 5 tablespoons fresh lemon juice |
| 1 |
sm |
Egg |
| 1 |
lg |
Head romaine lettuce |
| 1/2 |
|
To 2/3 cup freshly grated Parmesan cheese |
|
|
Croutons (instructions follow) |
INSTRUCTIONS
Make the croutons ahead for this traditional recipe from Joie Warner's
"Salads" (Hearst Books, 1988).
With the motor running, drop garlic cloves into the bowl of a food
processor fitted with the steel blade. Mince, then add anchovies and
process to combine.
With the motor running, add oil in a thin stream until thickened. Add
lemon juice and egg; process a few seconds to combine.
Tear lettuce leaves into manageable pieces and place in a large salad
bowl. Add dressing and toss. Sprinkle with Parmesan cheese, toss
again, and top with croutons.
Serve at once, passing the pepper mill for each person to add to
taste.
Makes 6 servings.
CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality
olive oil in a large skillet. Add 2 small garlic cloves, minced; 1
teaspoon oregano; and 1/2 teaspoon thyme.
Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and
fry until lightly browned. Remove to a paper-towel-lined plate to
drain.
Posted by Stephen Ceideburg; February 14 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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