| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1/2 | Loaf of italian bread; cut into 3/4-inch cubes | |
| 1/4 | c | Extra virgin olive oil |
| 1/2 | c | Vegetable stock |
| 1 | ts | Anchovy paste |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Dijon mustard |
| 1 | ts | Worcestershire sauce |
| 1 | Garlic clove; minced and mashed to a paste with 1/4 teaspoon of salt | |
| 1/4 | c | Freshly grated parmesan cheese |
| 1 | Head romaine; rinsed, spun dry, and cut into wide strips | |
| 1/4 | c | Finely chopped red onion |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1 teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for 10 minutes, or until golden. Cool. In a medium bowl, whisk together the stock, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady stream, whisk in the remaining olive oil. Season with salt and pepper and chill, covered, up to 2 days. Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and the croutons. Serve immediately. Yield: 4 servings Recipe by: Cooking Live Show #CL8924 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997
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