Los angeles & tijuana caesar salad
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Los angeles & tijuana caesar salad
  Salad    Appetizers  
Last updated 6/12/2012 1:27:42 AM. Recipe ID 62722. Report a problem with this recipe.
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      Title: Los angeles & tijuana caesar salad
 Categories: Appetizers, Salads
      Yield: 4 Servings
 
      6 x  Anchovy Filets
      4 tb Milk
      1 c  Olive Oil
      1 cl Garlic, left whole
      4 sl French Bread,
           (cut into 1/2" cubes)
           Egg
           Head of Romaine Lettuce
           Juice from Small Lemon
           Salt and Pepper
      4 tb Parmesan Cheese, grated
 
  1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
     paper towels. Chop roughly. Cook the egg for 1 minute.
  
  2) Crush the garlic and leave in the oil for about 30 minutes. Heat
  all
     but 6 tb of the oil in a frying pan until hot. Fry the cubes of
  bread
     until golden brown, stirring constantly with a metal spoon for even
     browning. Drain on paper towels.
  
  3) Break the cooked egg into a bowl and beat well with the lemon
  juice,
     salt and pepper. Toss the lettuce with the remaining garlic oil and
     anchovies. Add the egg mixture and toss to coat well. Place in a
  clean
     serving bowl and sprinkle over the croutons and parmesan cheese.
  Serve
     at room temperature.
  
  From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
  315-786-1120
  
  Brought to you from Ron's Recipe Database 
  Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995
   025253    GMT
 




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Recipe ID 62722 (Apr 03, 2005)

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