| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | #23 | 1 | Servings |
INGREDIENTS
| 3 | French bread, 1/2 inch thick | |
| 1/4 | c | Lemon juice |
| 1 | t | Olive oil, * see note |
| 1 | t | Anchovy paste |
| 1 | Clove Frieda's Elephant | |
| Garlic peeled finely | ||
| minced | ||
| 1/4 | t | Pepper |
| 3 | c | Limestone lettuce, torn |
| 3 | c | Romaine lettuce, torn |
| 2 | T | Parmesan cheese, grated |
INSTRUCTIONS
Spray a baking sheet with non-stick cooking spray. Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted. Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper. Remove toasted bread from oven and place in a shallow bowl. Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat. In a salad bowl, toss together limestone and romaine lettuces. Add croutons, remaining dressing and Parmesan cheese. Toss well and serve. Yield: 4 to 5 side-dish servings NOTES : Can use vegetable oil instead of olive oil. Recipe by: PICK OF THE DAY SHOW #PD7722 Posted to MC-Recipe Digest V1 #370, by "Chuck and Dorothy Tapping" <ctapping@USIT.NET> on Mon, 13 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 227
Total Fat: 25.4g
Cholesterol: 67.6mg
Sodium: 1214.2mg
Potassium: 788.5mg
Carbohydrates: 14.1g
Fiber: 4g
Sugar: 3.7g
Protein: 20.3g