| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Clove garlic | |
| 1 | pn | Salt |
| 3 | Anchovy filets | |
| 2 | tb | Lemon juice |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Ground pepper |
| 1/2 | c | Olive oil |
| 1/3 | c | Freshly grated parmesan |
| 8 | c | Torn Romaine, about |
| Croutons |
INSTRUCTIONS
Mash one clove garlic against the side of a wooden salad bowl using a fork and a pinch of salt. Right in the bowl add 3 anchovy filets and mash them with the garlic. Add lemon juice, Worcestershire sauce, Dijon mustard, and ground pepper. Whisk this well all together and add olive oil, in a stream, whisking until all is added and emulsified. Stir in parmesan. Add about 8 cups of torn Romaine Toss until all is coated. Serve with croutons. Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 17:00:10 -0800 From: Pamela Ramsey <risha@EROLS.COM>
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”