| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Miamiherald, Meat/poul, Salads |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Plus 1 tb extra-virgin olive oil; divided |
| 2 |
sl |
French bread; crusts removed cut into 1/2" cubes |
| 1 |
lb |
Cooked boneless, skinless chicken breasts; cut cross- wise into 1/2" thick slices |
| 1/2 |
ts |
Salt and pepper (ea) |
| 4 |
|
Anchovy fillets; chopped |
| 2 |
ts |
Minced garlic |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Dijon mustard |
| 2 |
ds |
Red pepper sauce |
| 1 |
lg |
Head romaine lettuce; torn |
| 3 |
tb |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Heat 1 tablespoon oil in a large skillet over
medium-high heat. Add bread cubes and cook, stirring
occasionally, until lightly browned, about 5 minutes.
Drain on paper towels and set aside. Mash anchovies,
garlic, and remaining 1/4 teaspoon salt into a paste
in a large salad bowl. Add lemon juice, mustard,
pepper sauce and remaining 1/4 ts pepper; whisk until
blended. Gradually whisk in remaining 1/3 cup oil.
Add chicken and toss to coat. Add lettuce, Parmesan
cheese and croutons; toss well.
Nutritional info per serving: 474 cal; 41g pro, 12g
carb, 28g fat
Source: Miami Herald, 8/17/95
format: Lisa Crawford, 8/4/96
Posted to MM-Recipes Digest V3 #211
Date: 04 Aug 96 19:26:42 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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