| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Garden2 |
4 |
servings |
INGREDIENTS
|
|
=== FOR THE SALAD === |
| 2 |
|
Heads Romaine lettuce; washed and dried, |
|
|
Dark outside leaves removed |
| 1/3 |
c |
Grated parmesan cheese |
| 1 1/2 |
c |
Croutons |
|
|
=== FOR THE DRESSING === |
| 1 |
lg |
Egg |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Red wine vinegar |
|
|
Juice of 1/2 lemon |
|
|
Juice of 1/2 lime |
| 4 |
|
Anchovies |
|
|
(or substitute 1 to 2 tbspns anchovy |
|
|
Paste) |
| 1 |
|
Garlic clove; (more if you like) |
| 1 |
ds |
Black pepper |
| 2/3 |
c |
Olive oil |
INSTRUCTIONS
Preparation for the dressing: In a blender or food processor, add egg,
Worcestershire sauce, red wine vinegar, lemon, lime, anchovies, garlic and
black pepper. Process until well blended. While motor is running, add oil
slowly to processor in a thin stream until dressing is emulsified.
Preparation for the salad: Tear lettuce into pieces and place in a very
large bowl. Add dressing, cheese and croutons and toss to mix well. Serve.
Serves 4.
Serving Ideas: Add grilled chicken, shrimp, turkey or avocado.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 128
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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