| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | California | 4 | Servings | |
INGREDIENTS
| 1 | c | Cubed French bread |
| 3/4 | c | Olive oil — plus 2 tsp. |
| 4 | c | Romaine lettuce leaves — |
| Washed and torn | ||
| 3 | Cloves minced garlic | |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dry mustard |
| 1/4 | ts | Herbal salt substitute |
| 1/4 | ts | Pepper |
| 1 | tb | Mashed anchovy fillets |
| (optional) | ||
| 2 | tb | Grated Parmesan cheese |
| 1/2 | ts | Lemon juice |
| 1 | Egg |
INSTRUCTIONS
1. Toss cubed bread with the 2 teaspoons olive oil. Place cubes on a baking sheet and bake for 20 minutes at 250 degrees F. 2. Place lettuce in a large salad bowl. In smaller bowl combine the 3/4 cup oil, garlic, Worcestershire sauce, mustard, salt substitute, pepper, anchovies (if used), cheese, lemon juice, and egg. Toss with lettuce leaves. Add croutons and serve. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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