Serial and Year: 1986.

Pictures: 1 b&w photo.

Article: One recipe by Lynda Carter.

Author: Sandra Battelstein.

Publisher: Unknown.

Country: USA.

Salt bottom of wooden salad bowl. Add:

2 fillets of anchovy per person, split

a grating of black pepper

Work to a paste. Add:

The juice of 1 lemon

2-3 tablespoons Worcestershire sauce

3-3 1/2 teaspoons of Grey Poupon mustard

Work into bowl adding coarse black pepper to taste. Mixing with vigor, shake on sides of bowl:

1 part olive oil to 1/2 part vinegar

Break up into 2 inch lengths:

2 heads romaine

Place the romaine in salad bowl.

Cook gently in simmering water for 1 to 11/2 minutes:

1 egg

Drop the egg from the shell onto the ingredients in the bowl. Add:

Croutons

2-3 tablespoons Parmesan cheese

Toss the salad well. Serve it at once.

(4 servings).

© 1986 by their respective propietors and/or editors.

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