MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: LOS ANGELES & TIJUANA CAESAR SALAD
Categories: Salads
     Yield: 4 servings

     6 x  Anchovy Filets
     4 tb Milk
     1 c  Olive Oil
     1 cl Garlic, left whole
     4 sl French Bread,
          (cut into 1/2" cubes)
     1 x  Egg
     1 x  Head of Romaine Lettuce
     1 x  Juice from Small Lemon
          Salt and Pepper
     4 tb Parmesan Cheese, grated

 1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
    paper towels. Chop roughly. Cook the egg for 1 minute.

 2) Crush the garlic and leave in the oil for about 30 minutes. Heat
 all
    but 6 tb of the oil in a frying pan until hot. Fry the cubes of
 bread
    until golden brown, stirring constantly with a metal spoon for even
    browning. Drain on paper towels.

 3) Break the cooked egg into a bowl and beat well with the lemon
 juice,
    salt and pepper. Toss the lettuce with the remaining garlic oil and
    anchovies. Add the egg mixture and toss to coat well. Place in a
 clean
    serving bowl and sprinkle over the croutons and parmesan cheese.
 Serve
    at room temperature.

 From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
 315-786-1120

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