A favorite recipe from the "better to wear out than rust out" crowd. Bob Fenn was Poppy's high-school biology teacher, mentor, friend and the best man at our wedding in 1967.
2 to 3 heads Romaine lettuce
2 to 3 cups croutons (homemade)
6 tablespoons garlic oil*
2 ounces olive oil = enough to flavor
6 ounces salad oil (optional)
7 tablespoons grated Romano cheese
Salt to taste
Black pepper in ample quantities
1 tablespoon Worcestershire Sauce (or more)
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Optional: (See note below)
Anchovies, chopped finely*
Separate lettuce leaves and wash, shake out and place in refrigerator until crisp, more than an hour at least. Cut or break to size preferred and place in bowl.
*Garlic Oil is 3 to 4 cloves garlic, pressed, plus 6 tablespoons olive oil. Let stand at least 30 minutes before use.
Combine ingredients in order above; break one egg over the salad and toss from the
bottom. It tastes much better than it looks at this point.
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**This salad may be used as a substitute for Caesar Salad when there are too many guests for the latter to be practical. Just add to the original ingredients, juice of 2 lemons and some anchovies, chopped finely. For the basic recipe, one can of anchovies should suffice. Omit salt if using anchovies.
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***If you are hesitant to use a raw egg, Jenny Csobaji taught me a fool-proof method for a coddled egg which should put those fears to rest while allowing you the same dressing consistency as the raw-egg approach. To coddle an egg, heat a small pan of water, holding enough water to cover the egg, lower egg in and let it remain in the simmering water for exactly forty seconds. Remove promptly and set in a little dish, leaving in the shell until ready to use the egg in your salad.
This recipe has been kitchen tested.
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Copyright © 1999-2004 S.H. Klock/ The Recipe
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