| 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 <cranew@foothill.net> on Aug 28, 1997
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