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| 20 Each Large romaine leaves |
| 1 Cup(s) French bread cut 1/2 in cube |
| 1 Each Large garlic clove |
| 1/2 Each Juice of one lemon |
| 1/2 Teaspoon(s) Worcestershire sauce |
| 1/4 Cup(s) Grated romano cheese |
| 1 Each Fresh ground pepper to taste |
| Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 |
| degree F oven, tossing until hard and dry but not burnt. Mash garlic |
| into side of large salad bowl. Ease egg into boiling water and boil |
| exactly 1 minute, then crack into bowl, breaking it up with fork. Add |
| salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes |
| about 1/2 cup dressing.) Add lettuce leaves, tossing to coat |
| thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner |
| plates. Garnish with croutons Makes 2. |
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