| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Head romain lettuce, leaves separated |
| 1 |
|
Egg, lightly beaten |
| 2 |
|
Garlic cloves, crushed |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Olive oil |
| 4 |
|
Anchovy fillets, drained and chopped |
| 2 |
|
Hard-cooked eggs, peeled and quartered |
| 1/2 |
c |
Grated Parmesan |
| 3/4 |
c |
Croutons |
INSTRUCTIONS
>From Silver Palate
1. Rinse the lettuce and dry. Refrigerate wrapped in paper towels for
several hours to crisp the leaves.
2. Whisk the raw egg, garlic, lemon juice, and oil together and pour into
the bottom of a large salad-bowl.
3. Add the lettuce, anchovies, and hard-cooked eggs and toss thoroughly
with the dressing.
4. Add the cheese and toss again.
5. Sprinkle with the croutons and serve immediately. Pas the peppermill.
Posted to JEWISH-FOOD digest V96 #67
Date: Wed, 30 Oct 1996 09:59:23 -0200 (EDT)
From: Daniella De Picciotto <daniela@dialdata.com.br>
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