 4 large cloves garlic, peeled and pressed |
| 2 anchovy fillets per person, split |
| 1 teaspoon grated fresh black pepper |
| juice 1 lemon |
| 2-3 tablespoons Worcestershire sauce |
| 3-3
1/2 teaspoons Grey Poupon Mustard |
| 2 heads Romaine lettuce (broken into 2" pieces) |
| 1 soft cooked egg
(1-1 1/2 minutes) |
| 1 part olive oil to 113 part vinegar (i.e., 6 tablespoons oil to 2 tablespoons vinegar) |
| croutons for garnish |
| 2-3 tablespoons Parmesan cheese |
 |
| Salt
bottom of wooden salad bowl. Work first 3 ingredients into a
paste in the bowl. Add the next 3 ingredients (lemon juice,
Worcestershire sauce and mustard) and add coarse black pepper to
taste. While mixing vigorously, add oil and vinegar. Add the
Romaine leaves and toss gently. Crack freshly-cooked egg and
drop onto salad. Add croutons and Parmesan cheese and toss.
Serve at once. |
|
| Yields:
4 servings |
Serial and Year: 1986.
