Serial and Year: 10987654321 / 1995.

Pages: 2 pages.

Pictures: 1 black & white picture.

Article: One recipe by Lynda Carter.

Author: Francia Ruppen.

Publisher: Birch Lane Press.

Country: USA.

	4 servings
	½ tablesppon salt
	4 large cloves garlic, peeled and pressed
	A gratting of black pepper (½ teaspoon)
	8 anchovy fillets
	juice 1 lemon (¼ cup)
	2½ tablespoons Worcestershire sauce
	1 tablespoon Grey Poupon Dijon mustard
	6 tablespoons olive oil
	2 tablespoons red wine vinegar
	6 cup Romaine lettuce
	1 egg
	½ cup croutons
	3 tablespoons grated Parmesan cheese
Salt bottom of wooden salad bowl. Add garlic, black pepper, and anchovies, working it into a paste. Add lemon juice, Worcestershire, and mustard. Work into bowl, adding pepper to taste. Shake oil and vinegar together vigorously. Sprinkle on sides of bowl. Break up lettuce and place in bowl. In simmering water, cook egg gently for 1-1½ minutes; drop eg from shell into bowl. Add croutons and Parmesan cheese, tossing throroughly. Serve inmediatly.

© 1995 by Birch Lane Press.

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