| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Salads |
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Cloves of crushed garlic |
| 3/4 |
c |
Of extra virgin olive oil |
| 3 |
|
Thick slices of stale white bread |
| 2 |
md |
Size heads romaine lettuce Salt and fresh ground black pepper |
| 1 |
ts |
Worcestershire sauce |
| 1/3 |
c |
Of fresh lemon juice |
| 2 |
tb |
Commercial mayonnaise *** |
| 6 |
|
Anchovies drained well and cut in small pieces |
| 1/2 |
c |
Imported Italian Parmesan cheese, grated |
INSTRUCTIONS
Mix olive oil and garlic together and let sit at room temperature to
marinate for at least 8 hours but up to 4 days. Remove crust from bread and
cut bread into 3/4 inch cubes. Remove garlic from the oil and toss bread
cubes with 4 T of oil. Bake them for 20 minutes at 300 degrees, turning to
evenly toast. Remove outer leaves of lettuce. Tear remaining leaves in 2
inch pieces and place them in a salad bowl. Season with salt and pepper and
toss with the remaining garlic flavored oil. Mix Worcestshire sauce, lemon
juice and mayonnaise. Pour over the lettuce and toss. Add croutons and
anchovies and toss again. Sprinkle with grated cheese. Yields 6 servings.
***The mayonnaise is optional. Liquid egg product could be substituted
(Simply Eggs, Better 'n Eggs, Healthy Choice, etc.).
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”