Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Loaf 50 g Freshly grated parnesan
Olive oil 50 g Freshly shaved parmesan
1 lg Cos lettuce 4 lg Anchovy fillets in oil,
2 Eggs, at room temperature Halved lengthwise
Boiled for exactly 1 minute

--------------------------DRESSING-------------------------------
4 lg Anchovy fillets Grated rind of 1/2 lemon
1 Clove garlic, crushed 1 ts Strong Dijon mustard
2 tb Freshly squeezed lemon, 5 tb Extra virgin olive oil
Juice Unsliced white bread

For dressing, mash anchovies using a pestle and mortar. Add garlic
and gradually whisk in remaining ingredients. Set aside. Remove
crusts from the bread and cut into 2cm cubes. Spread on an oven
tray, brush with a little olive oil and bake at 180C, brushing with a
little more oil and turning during cooking if necessary, for 10-15
minutes, or until lightly golden. Set aside. Wash and dry lettuce
thoroughly, removing any tough outer leaves, and place in a large
salad bowl.

Pour enough dressing over to coat leaves thoroughly and toss well.
Break eggs into salad bowl and toss well. Add grated parmesan and
half the croutons. Toss again. Top with remaining croutons,
parmesan shavings and anchovies. Serve immediately.

Serves 4 as a light lunch.

EXEC.CHEF MAGNUS JOHANSSON

Recipe By : Bon Appetit-Exec.Chef Magnus Johansson

From: Marjorie Scofield Date: 04-04-95 (159) Fido:
Cooking

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