| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Salads | 2 | Servings |
INGREDIENTS
| 20 | Large romaine leaves | |
| 1 | Head lettuce | |
| 1 | c | French bread cut 1/2 in cube |
| 1 | Large garlic clove | |
| 1 | Egg | |
| 1/4 | ts | Salt |
| 1/2 | Juice of one lemon | |
| 1/4 | c | Olive oil |
| 1/2 | ts | Worcestershire sauce |
| 1/4 | c | Grated romano cheese |
| 1 | Fresh ground pepper to taste |
INSTRUCTIONS
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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