| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1995 |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cubes sourdough bread with |
|
|
crust about 3 ounces |
|
|
3/4-inch |
| 1 |
T |
Olive oil |
| 1 |
|
Garlic clove, minced |
| 1/2 |
t |
Garlic salt |
| 1 |
|
Head romaine lettuce, torn |
|
|
into bite-size |
|
|
pieces chilled |
| 3 |
T |
Olive oil |
| 3 |
|
Garlic cloves, chopped |
| 3 |
T |
Fresh lemon juice |
| 8 |
|
Anchovy fillets, chopped |
| 1 3/4 |
c |
Freshly grated Parmesan |
|
|
cheese |
|
|
Freshly ground pepper |
INSTRUCTIONS
For Croutons: Preheat oven to 325 F. Place bread in 13x9x2-inch baking
dish. Sprinkle oil, garlic and garlic salt over; toss to coat well.
Bake until bread just begins to dry, about 15 minutes. Cool at least
15 minutes and up to 3 hours. For Salad: Place lettuce in large
bowl. Whisk olive oil and garlic in small bowl to blend. Pour oil
mixture over lettuce and toss to coat. Pour fresh lemon juice over
lettuce and toss to coat. Add anchovies and toss. Add Parmesan cheese
in 4 additions and toss well to coat after each addition. Season salad
with salt and freshly ground pepper. Sprinkle croutons over and serve.
Serves 4. Bon Appetit April 1995 Converted by MC_Buster. Per
serving: 687 Calories (kcal); 59g Total Fat; (72% calories from fat);
23g Protein; 27g Carbohydrate; 27mg Cholesterol; 2265mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Vegetable; 1/2
Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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