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Title: Los Angeles and Tijuana Caesar Salad
Categories: Appetizer Salad
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) | ||
| Egg | ||
| Head of Romaine Lettuce | ||
| 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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