Los Angeles & Tijuana Caesar Salad Recipe

Los Angeles & Tijuana Caesar Salad Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
Anchovy Filets,
4 tbsp: Milk,
1 cup: Olive Oil,
1 centiliter: Garlic, left whole
4 slice: French Bread,
, cut into 1/2" cubes
Egg,
Head of Romaine Lettuce,
Juice from Small Lemon,
Salt and Pepper,
4 tbsp: Parmesan Cheese, grated

Directions:

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

Brought to you from Rons Recipe Database
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995
025253 GMT


Source from luhu.jp