| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Salads | 1 | Servings | |
INGREDIENTS
| 1 | Very fresh egg yolk | |
| 1/4 | ts | Salt |
| 6 | tb | Divided olive oil |
| 1 | cl | Garlic, crushed |
| 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Dijon style mustard |
| 3 | tb | Apple cider vinegar |
| Fresh ground black pepper | ||
| 1 | c | Homemade croutons **** |
| 3 | tb | Fresh grated/hand |
| Shredded Parmesan cheese | ||
| 1 | tb | Fresh lemon juice/ |
| Concentrate | ||
| 2 | Heads romaine lettuce | |
| Inside leaves only *** |
INSTRUCTIONS
*** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference. Roll gently to serve. Brought to you from Ron's Recipe Database <ronamit@netvision.net.il> Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995 025253 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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