| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Salads, To post, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
|
Heads Romaine Lettuce |
|
|
Grated Parmesan Cheese |
|
|
Salt And Pepper, to taste |
|
|
Juice Of 1 Lemon |
| 1/3 |
c |
Garlic Olive Oil |
| 1 |
ds |
Worcestershire Sauce |
| 2 |
|
Coddled Eggs |
|
|
Garlic Croutons |
INSTRUCTIONS
Wash lettuce and break into 2 to 3 inch pieces. Refrigerate for several
hours. Just before serving, sprinklk generousl with grated Parmesan cheese,
and salt and pepper. Make dressing by combining wine vinegar, lemon juice,
garlic olive oil, worcestershire sauce, and coddled eggs. Beat until well
blended. Pour over lettuce and toss to coat. Toss in croutons and serve.
Serves 6.
Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974
NOTES : To coddle eggs, just have them at room temperature and simmer 1
minute.
Recipe by: Mrs. John G. McGarty Posted to MC-Recipe Digest V1 #616 by Bill
Spalding <billspa@icanect.net> on May 16, 1997
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