| 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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