| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Salads | 4 | Servings | |
INGREDIENTS
| 2 | Heads romaine lettuce; washed and dried | |
| 1 | Clove garlic;, peeled | |
| 3/4 | c | Olive oil |
| 1 | ds | Cayenne pepper |
| 1 | ds | Tabasco® sauce |
| 1 | ts | Sugar |
| 1 | 10" strip anchovy paste | |
| Freshly ground black pepper | ||
| 1/2 | ts | Salt |
| 1 | Whole egg | |
| 1 | lg | Lemon;, juiced |
| Freshly grated Parmesan cheese | ||
| Croutons |
INSTRUCTIONS
Place the peeled garlic clove in olive oil in a container with a tight-fitting lid; set aside overnight. Remove and discard garlic from oil; add cayenne, Tabasco, sugar, and anchovy paste. Shake well to mix; set aside. Tear the lettuce leaves into smaller pieces and place in a large salad bowl. Sprinkle with salt and pepper. Pour the seasoned oil over all and toss gently so that all leaves are well coated. Boil the egg for 1 minute (bring water to a boil, lower egg into water with a large spoon and begin timing). Crack the shell and drop egg into salad. Squeeze lemon juice over egg and stir gently into salad. It will have a creamy appearance. Just before serving, sprinkle cheese over all and add croutons. Toss lightly to mix. NOTES : This recipe contains a partially-cooked egg. If you are concerned about salmonella, substitute an equivalent amount of Egg Beaters or other egg substitute. Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #763 by Crane Walden <[email protected]> on Aug 28, 1997
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