| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
English |
Salads, Seattle tim |
6 |
Servings |
INGREDIENTS
| 7 |
c |
Bread cubes; * see note |
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Kosher salt |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Parmesan cheese; finely grated |
| 5 |
tb |
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 |
tb |
Balsamic vinegar |
| 1 |
ts |
Dijon mustard |
| 5 |
tb |
Buttermilk |
| 1/4 |
c |
Green onions; chopped |
| 1 |
ts |
Kosher salt |
| 1 |
ts |
Black pepper |
| 3 |
tb |
Parmesan cheese; grated |
| 2 |
|
Heads romaine lettuce; **see note |
| 1 1/2 |
c |
Croutons; (see above) |
| 1/2 |
c |
Roquefort cheese; grated |
| 2 |
tb |
Parmesan cheese; grated |
INSTRUCTIONS
CROUTONS
DRESSING
SALAD
*6 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
1. 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.
2. 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.
3. 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 MsRooby@sprintmail.com
Recipe by: Seattle Times 3/19/97
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 7,
1997
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