| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
#23 |
1 |
Servings |
INGREDIENTS
| 3 |
sl |
French bread, 1/2 inch thick |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Olive oil, * see note |
| 1 |
ts |
Anchovy paste |
| 1 |
|
Clove Frieda's Elephant Garlic, peeled, finely minced |
| 1/4 |
ts |
Pepper |
| 3 |
c |
Limestone lettuce, torn |
| 3 |
c |
Romaine lettuce, torn |
| 2 |
tb |
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.
A Message from our Provider:
“Life begins with Jesus”