| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic; sliced |
| 1/2 |
c |
Olive oil |
| 1 |
c |
French bread; cubed |
| 2 |
bn |
Romaine |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dry mustard |
|
|
Black pepper |
| 5 |
|
Anchovy; mashed |
| 3 |
dr |
Worcestershire sauce |
| 3 |
tb |
Wine vinegar |
| 1 |
|
Egg |
| 1 |
|
Lemon; juiced |
| 3 |
tb |
Parmesan cheese |
INSTRUCTIONS
Date: Wed, 01 May 1996 08:14:55 -0400
From: Bill Stoneman <brawny@mindspring.com>
Steep garlic in 1/2 cup olive oil for 24 hours.
Saute French Bread cubes in 2 tablespoons of garlic oil from above.
Wash and dry Romaine and break into 2 inch lengths. Place the romaine in a
salad bowl and sprinkle over it the salt, dry mustard, generous grating of
black pepper. Add anchovy paste, and a few drops of Worcestershire Sauce.
Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop the
egg from the shell onto the ingredients in bowl. Squeeze lemon juice over
salad and toss. Add Parmesan cheese and serve.
SOURCE: The Joy of Cooking c 1975
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