Croutons
Olive oil
2 heads romaine
1/4 tsp. ground mustard
1/4 tsp. black pepper
1/2 tsp. salt
Anchovy fillets
4 oz. Parmesan or Blue Cheese
2 medium lemons, juice
2 eggs
Prepare 1 pint of croutons by toasting cubes of French bread or whole wheat bread until
dry, then sautéing them in oil that has been flavored with a split clove of garlic. Into
a garlic rubbed wooden bowl, tear the chilled romaine into bite size pieces and season
with mustard, pepper and salt, more seasoning if desired. Then add the grated or crumbled
cheese, the anchovies, 6 tablespoons olive oil and the lemon juice. Simmer 2 eggs for 1
minute-no more- break them over the greens. Then toss enough to mix thoroughly but do not
bruise the greens. Just before serving, add the croutons, tossing just enough to mix. Must
be served at once. |
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