| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Salads |
8 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic |
| 6 |
|
Anchovy fillets |
| 1 |
c |
Olive oil |
| 4 |
tb |
Fresh lemon juice |
| 2 |
tb |
Champagne vinegar |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Worcestershire sauce |
| 1 |
c |
Parmesan cheese |
| 2 |
|
Coddled eggs |
|
|
Salt & pepper to taste |
| 2 |
|
Heads romaine lettuce |
|
|
Croutons |
|
|
Fresh mint; optional |
|
|
Bacon, cooked and crumbled; optional |
INSTRUCTIONS
I do it all in the Cuisinart: To coddle the eggs, boil some water in the
microwave, drop the eggs in it, and let them sit for 2 minutes. Drop garlic
cloves in with machine running. Add anchovies and 1/2 of olive oil. Add
rest of ingredients. Then put the remaining oil in the white tube thing and
let it drizzle through.
To make it like they have at "Canlis", add some chopped fresh mint, some
crumbled bacon before you toss it. Oh, and don't forget the Romaine, which
I sometimes do a chiffonad, other times tear in bite size pieces.
I also love the croutons from Larry's Market. A neat and easy bacon thing,
is to take each strip and twist them into a tight corkscrew shape, then
broil. Very cute.
Recipe By : Judith Zegke
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 12:18:02 +0000
From: "rooby" <rooby@shell.masterpiece.com>
NOTES : MC formatted 11/16/96 by rooby@shell.masterpiece.com
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