"If the Amish
make it, you'll find it at Amish Pleasures."
| Wash the
romaine thoroughly and drain as much as possible. Break into bite-size
pieces and refrigerate. Sauté the garlic in the salad oil in a heavy
skillet until golden brown. Remove the garlic. Add the bread cubes,
stirring until they are golden brown and crisp. Drain the cubes on paper
towels and keep warm. In a small bowl, blend the olive oil, lemon juice,
salt, and pepper. Add the oil from the anchovies and shake until
thoroughly blended. Place the romaine in a large salad bowl and add the
beaten egg. Toss lightly. Add the cheese and toss again. Place the
romaine on individual serving plates and add the croutons and anchovies.
Pour olive oil dressing over each salad. serve chilled.
heads fresh romaine lettuce, or use part Bibb
2 or 3 cloves garlic, chopped
4 T. salad oil
2 c. white bread cubes
1/2 cup good olive oil
2 T. lemon juice
1 t. salt
several dashes freshly ground pepper
1 large egg, lightly beaten
1 tin of 10-12 anchovy fillets
1/2 c. freshly grated Parmesan cheese
print this recipe highlight the text then print the selection.
The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas.
Betty Groff's Country Goodness Cookbook
$17.95. Add To Cart
| We ship only to USA