| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 2 |
|
Cloves garlic; minced |
| 4 |
tb |
Olive oil |
| 9 |
sl |
Anchovies |
| 1 1/2 |
|
Lemons; juice of |
|
|
A good dash of worcestershire sauce |
| 1 |
ds |
Prepared mustard |
| 1 |
tb |
White wine vinegar; (1 to 2) |
| 4 |
|
Eggs; boiled for 1 minute |
|
|
; (yolks only) |
| 3 |
|
Heads romaine or cos lettuce |
| 5 |
tb |
Parmesan cheese; (5 to 6) |
|
|
Croutons |
|
|
Freshly ground pepper |
INSTRUCTIONS
In a large mixing bowl, place the minced garlic and olive oil and using the
base of a metal spoon, squash and pound the garlic into the oil. Add the
anchovies and mash these into the oil mixture. Whisk in the lemon juice
then worcestershire sauce, mustard and white wine vinegar, mixing
thoroughly to incorporate each ingredients before the next is added.
Crack the eggs carefully after they have been boiled for 1 minute then
discard the whites and add the yolks to the mixing bowl. Mix these in
thoroughly, incorporating them into the other ingredients.
Add the well washed lettuce leaves and toss them thoroughly in the dressing
for several minutes until all the leaves have been coated with the sauce.
Sprinkle with parmesan cheese, add the croutons and finish with black
pepper.
Serve immediately.
Converted by MC_Buster.
Per serving: 958 Calories (kcal); 83g Total Fat; (75% calories from fat);
44g Protein; 15g Carbohydrate; 798mg Cholesterol; 2019mg Sodium Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 13 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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