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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977. Ingredients:
1 garlic clove, cut into halves |
8 anchovy fillets, cut up |
1/3 cup extra virgin olive oil |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
fresh ground pepper |
1 large head romaine lettuce |
1 lemon |
1/3 cup grated parmesan cheese |
4 slices bread |
butter |
1/4 teaspoon garlic powder |
1 egg |
Directions:
1. Rub the inside of a salad bowl with garlic clove and discard clove.
2. Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
3. Coat lettuce with dressing.
4. Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
5. Toss and serve.
6. To make croutons: Butter both sides of bread and sprinkle with garlic powder.
7. Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
8. To make coddled egg: Place cold egg in warm water.
9. Cover with boiling water for 30 seconds
10. Immerse in ice water to stop cooking process.
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