1
cup
French bread cut 1/2 in cube
1
each
Large garlic clove
1
each
Egg
1/4
teaspoon
Salt
1/2
each
Juice of one lemon
1/4
cup
Olive oil
1/2
teaspoon
Worcestershire sauce
1/4
cup
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.
Celery Seed Dressing
1/2
cup
Sugar
1/4
cup
Lemon Juice
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