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
