| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | English | Salads, Seattle tim | 6 | Servings |
INGREDIENTS
| 7 | c | Bread cubes, * see note |
| 2 | T | Olive oil |
| 2 | Cloves garlic, minced | |
| 1/2 | t | Kosher salt |
| 1/4 | t | Black pepper |
| 2 | T | Parmesan cheese, finely |
| grated | ||
| 5 | T | Olive oil, divided |
| 2 | Anchovy fillets, minced | |
| 3 | Cloves garlic, thinly sliced | |
| 1/4 | c | Walnuts, coarsely chopped |
| 1/4 | c | Fresh lemon juice, about 1 |
| lemon | ||
| 1 | T | Balsamic vinegar |
| 1 | t | Dijon mustard |
| 5 | T | Buttermilk |
| 1/4 | c | Green onions, chopped |
| 1 | t | Kosher salt |
| 1 | t | Black pepper |
| 3 | T | Parmesan cheese, grated |
| 2 | Heads romaine lettuce, **see | |
| note | ||
| 1 1/2 | c | Croutons, see above |
| 1/2 | c | Roquefort cheese, grated |
| 2 | T | Parmesan cheese, grated |
INSTRUCTIONS
to 8 cups 1/2-inch bread cubes, made from walnut, dark rye or whole-wheat bread **2 large or 3 small heads romaine lettuce, pale-green inner leaves only, well washed, dried and torn into bite-size pieces To prepare the croutons: Preheat oven to 350 degrees. Place the bread cubes on a baking sheet and sprinkle with the oil, garlic, salt, pepper and cheese. Bake until golden, about 15 to 20 minutes. To prepare the dressing: Place a large skillet over medium-high heat; when it is hot, add 2 tablespoons of the oil. Add the anchovy fillets, garlic and walnuts and cook until all are golden and lightly toasted, about 2 to 3 minutes. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil and the lemon juice, vinegar, mustard, buttermilk, green onions, salt, pepper and Parmesan cheese. To finish the salad: Place the lettuce in a large salad bowl. Pour the warm dressing over the lettuce, add 1 1/2 cups croutons, the Roquefort and Parmesan. Toss well and serve immediately. From "The Olives Table" by Todd English and Sally Sampson. MC formatted 3/27/97 by [email protected] Recipe by: Seattle Times 3/19/97 Posted to EAT-L Digest by "Iris E. Dunaway" <[email protected]> on Sep 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 977
Calories From Fat: 413
Total Fat: 47.1g
Cholesterol: 40.3mg
Sodium: 2317.6mg
Potassium: 953.7mg
Carbohydrates: 105.7g
Fiber: 11.6g
Sugar: 12.8g
Protein: 35.7g