| 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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