Recipe By : Mrs. John G. McGarty
Serving Size : 6 Preparation Time :0:00
Categories : Salads To Post
Amount Measure Ingredient -- Preparation Method
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2 Heads Romaine Lettuce
Grated Parmesan Cheese
Salt And Pepper -- to taste
Juice Of 1 Lemon
1/3 Cup Garlic Olive Oil
Dash Worcestershire Sauce
2 Coddled Eggs
Garlic Croutons
Wash lettuce and break into 2 to 3 inch pieces. Refrigerate for several
hours. Just before serving, sprinklk generousl with grated Parmesan cheese,
and salt and pepper. Make dressing by combining wine vinegar, lemon juice,
garlic olive oil, worcestershire sauce, and coddled eggs. Beat until well
blended. Pour over lettuce and toss to coat. Toss in croutons and serve.
Serves 6.
Source: "Mountain Measures", Junior League of Charleston, WV.
ed. 1974
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NOTES : To coddle eggs, just have them at room temperature and simmer 1
minute.
