cup 1/4 Oil (Canola or Vegetable) cup 1 Croutons -- 1 Egg tablespoons 2 Lemon juice (fresh squeezed) teaspoon 1 Worcestershire -- 1/2 Can of anchovies, minced -- 1 Head of Romaine lettuce, rinsed and in bite size pieces
cup 1/4 Parmesan cheese grated Instructions
Cut garlic and cover wtih the salad oil. Let stand for 30 minutes.
In 1/2 the oil, saute the croutons until golden brown- be careful not to burn.
Coddle egg (1 minute in boiling water).
In a separate bowl, combine lemon juice, Worcestershire, minced anchovies and black pepper to taste. Mix well.
Drain remaining oil from garlic and pour over the lettuce in a large bowl. Toss to coat evenly.
Break egg over salad and toss.
Pour on lemon mixture and toss.
Add croutons and Parmesan cheese and toss.
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