email this pageIngredients
7 tablespoons extra virgin olive oil
4 to 6 garlic cloves, peeled and sliced
2 cups croutons, made from firm-textured bread
3 Romaine hearts
½ teaspoon kosher salt
Freshly ground black pepper
Juice from one lemon
2 large egg yolks
2 teaspoons Worcestershire sauce
1/2 cup freshly grated Parmesan cheese
Instructions
4 to 6 garlic cloves, peeled and sliced
2 cups croutons, made from firm-textured bread
3 Romaine hearts
½ teaspoon kosher salt
Freshly ground black pepper
Juice from one lemon
2 large egg yolks
2 teaspoons Worcestershire sauce
1/2 cup freshly grated Parmesan cheese
1. Combine olive oil and garlic in a small bowl; cover tightly and let stand 30 minutes to 1 hour.
2. Preheat oven to 325F. Toss croutons with 3 tablespoons garlic oil to coat. Spread in a single layer in a shallow baking pan. Bake about 10 minutes or just until the edges begin to color. Set aside to cool.
3. Carefully separate leaves of the romaine hearts; place in a large salad bowl. Drizzle lettuce with 2 tablespoons garlic oil, salt and pepper; toss well. Add another 2 tablespoons garlic oil, lemon juice, yolks and Worcestershire; toss gently. Sprinkle with parmesan cheese and croutons. Serve. Encourage guests to pick up leaves with their fingers. Serves 6.
By Greg Patent, "Relish the American Table," April 23, 2006.
Nutritional Information
2. Preheat oven to 325F. Toss croutons with 3 tablespoons garlic oil to coat. Spread in a single layer in a shallow baking pan. Bake about 10 minutes or just until the edges begin to color. Set aside to cool.
3. Carefully separate leaves of the romaine hearts; place in a large salad bowl. Drizzle lettuce with 2 tablespoons garlic oil, salt and pepper; toss well. Add another 2 tablespoons garlic oil, lemon juice, yolks and Worcestershire; toss gently. Sprinkle with parmesan cheese and croutons. Serve. Encourage guests to pick up leaves with their fingers. Serves 6.
By Greg Patent, "Relish the American Table," April 23, 2006.
Per serving: 250 calories 20g fat, 5g prot., 12g carbs., 1g fiber, 390mg sodium.
