Los Angeles and Tijuana Caesar Salad

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Los Angeles and Tijuana Caesar Salad Ingredients

6 x Anchovy Filets	Egg
4 tb Milk	Head of Romaine Lettuce
1 c Olive Oil	Juice from Small Lemon
1 cl Garlic, left whole	Salt and Pepper
4 sl French Bread,	4 tb Parmesan Cheese, grated
(cut into 1/2" cubes)

Instructions for Los Angeles and Tijuana Caesar Salad

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: GreensCuisine: Uncategorized

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