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Caesar Salad #4 #2


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Salads

Ingredients:

  • 1 Clove garlic; sliced
  • 1/2 c Olive oil
  • 1 c French bread; cubed
  • 2 bn Romaine
  • 1 1/2 ts Salt
  • 1/4 ts Dry mustard
  • Black pepper
  • 5 Anchovy; mashed
  • 3 dr Worcestershire sauce
  • 3 tb Wine vinegar
  • 1 Egg
  • 1 Lemon; juiced
  • 3 tb Parmesan cheese

Directions:

Date: Wed, 01 May 1996 08:14:55 -0400
 
From: Bill Stoneman <brawny@mindspring.com> Steep garlic in 1/2 cup olive oil for 24 hours.
 
Saute French Bread cubes in 2 tablespoons of garlic oil from above.
 
Wash and dry Romaine and break into 2 inch lengths. Place the romaine in a salad bowl and sprinkle over it the salt, dry mustard, generous grating of black pepper. Add anchovy paste, and a few drops of Worcestershire Sauce.
 
Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop the egg from the shell onto the ingredients in bowl. Squeeze lemon juice over salad and toss. Add Parmesan cheese and serve.
 
SOURCE: The Joy of Cooking c 1975
 
MM-RECIPES@IDISCOVER.NET
 
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MM-RECIPES DIGEST V3 #121
 
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.