| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic; mashed |
| 1/2 |
c |
Salad oil |
| 2 |
qt |
Salad greens |
| 1 |
cn |
(2-oz) anchovy fillets |
| 2 |
|
Tomatoes; cut in wedges |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Freshly squeezed lemon juice |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Grated Parmesan or Bleu cheese |
| 1 |
c |
Croutons |
INSTRUCTIONS
Add garlic to oil; let stand. Break salad greens into large bowl. Add
anchovies, cut into pieces, and tomatoes. Strain oil, and pour over
vegetables. Combine other ingredients (except croutons) and beat well. Add
to salad, along with croutons, and toss lightly. Yield: 6 servings.
To make croutons: Cut bread into 1/2-inch cubes. Fry in hot shortening to
which garlic has been added; drain.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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