Brought to you by Liberty Mutual in honor of National Fire Safety Month
Serve with Firehouse Three Cheese Pasta and Meatballs
Salad Ingredients:
1 large head romaine lettuce leaves separated
1 egg lightly beaten
2 garlic cloves, crushed
3 tablespoons fresh lemon juice
½ cup extra virgin olive oil
4 anchovy fillets, drained and chopped
½ cup freshly grated Parmesan cheese
¾ cup Garlic croutons (recipe follows)
Salad Directions:
1. Rinse the lettuce and dry. Refrigerate wrapped in paper towels for several hours to crisp the leaves.
2. Whisk the raw egg, garlic, lemon juice, add oil slowly whisking to blend and pour
into the bottom of a large salad bowl.
3. Add the lettuce and anchovies, and toss thoroughly with the dressing.
4. Add the cheese and toss again.
5. Sprinkle with the croutons and serve immediately.
Pass the peppermill.
Garlic Croutons
Crouton Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
3 cups stale bread cubes (about ½ inch)
2 large cloves garlic, minced
1 teaspoon dried parsley
3 tablespoons grated Parmesan cheese
Crouton Directions:
1. Heat the butter and oil in a large nonstick skillet over medium-high heat.
Add the bread cubes and cook, tossing constantly with a wooden spoon, for 3 to 4 minutes.
Reduce heat to medium-low.
2. Add the garlic and parsley.
Continue to cook the croutons, tossing frequently, until golden brown, 20-25 minutes.
Remove to a bowl and toss with the Parmesan.
Store in an airtight container until ready to use.
Recipe copied from www.dreamdinners.com.
October 2008 Dream Dinners Side Dish Recipes release as usual is top class that could be served on a very popular restaurants and five stars hotel.This recipe is good for the health of the elder ones. I like to try it at home.