Name: Romaine Spears with Anchovy Vinaigrette
Ingredients: 3 Cloves garlic; sliced plus 1 whole; ; garlic clove; 3/4 c Extra virgin olive oil; 2 tb Red wine vinegar; 1 ts Dijon mustard; 3 Anchovies; rinsed and chopped; ; coarse; Salt and freshly ground black pepper; 8 sl French bread; cut 1/4-inch thick; ; on the diagonal; 2 Hard boiled eggs; 1 Head Romaine lettuce; rinsed and dried; 1/4 lb Parmesan cheese; shaved very thin; ; with a potato; ; peeler

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Cklive20, Pdate	1	servings

INGREDIENTS

3		Cloves garlic; sliced plus 1 whole
		; garlic clove
3/4	c	Extra virgin olive oil
2	tb	Red wine vinegar
1	ts	Dijon mustard
3		Anchovies; rinsed and chopped
		; coarse
		Salt and freshly ground black pepper
8	sl	French bread; cut 1/4-inch thick
		; on the diagonal
2		Hard boiled eggs
1		Head Romaine lettuce; rinsed and dried
1/4	lb	Parmesan cheese; shaved very thin
		; with a potato
		; peeler

INSTRUCTIONS

Preheat the oven to 400 degrees. Cut 3 cloves of garlic into 1/8-inch thick
slices and reserve the 4th clove. In a small saucepan or skillet set over
moderately low heat, combine the sliced garlic with 1/2-cup of the oil and
cook for 10 minutes. Strain the oil into a bowl and reserve the cooked
garlic.
In a small bowl, whisk together the vinegar and mustard, add 1 teaspoon of
the anchovy, and mash with the whisk until smooth. Whisk in the
garlic-flavored oil, the cooked garlic, and remaining anchovy. Season with
salt and pepper.
Brush both sides of the bread with the remaining 1/4 cup oil and season
with salt and pepper. Arrange the bread in a single layer on a baking sheet
and bake until lightly toasted -- about 5 minutes. When cool enough to
handle, rub one side of each slice with the remaining raw garlic clove.
Peel the eggs and separate the yolks from the whites. With the back of a
spoon or a rubber spatula, push the yolks through a fine sieve into a bowl.
Wash and dry the strainer and repeat with the whites.
Choose 6 large Romaine spears and slice them crosswise into 1/4-inch thick
ribbons. In a large bowl, toss the remaining whole leaves with the
dressing. Arrange the leaves on salad plates. Toss the lettuce ribbons in
the residual dressing and set the ribbons on top of the spears. Sprinkle
with the whites and yolks and arrange the toast on the plate. Top the toast
with the Parmesan shavings.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 12050 Calories (kcal); 308g Total Fat; (23% calories from
fat); 383g Protein; 1911g Carbohydrate; 99mg Cholesterol; 24780mg Sodium
Food Exchanges: 123 1/2 Grain(Starch); 7 Lean Meat; 4 1/2 Vegetable; 0
Fruit; 56 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9326
Converted by MM_Buster v2.0n.

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