Romaine Salad

A favorite recipe from the “better to wear out than rust out” crowd. Bob Fenn was Poppy’s high-school biology teacher, mentor, friend and the best manat our wedding in 1967.

ROMAINE SALAD

2 to 3 heads Romaine lettuce
2 to 3 cups croutons (homemade)
6 tablespoons garlic oil*
2 ounces olive oil = enough to flavor
6 ounces salad oil (optional)
7 tablespoons grated Romano cheese
Salt to taste
Black pepper in ample quantities
1 tablespoon Worcestershire Sauce (or more)
1 egg***
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Optional: (See note below)
Lemon juice**
Anchovies, chopped finely*

Separate lettuce leaves and wash, shake out and place in refrigerator until crisp, morethan an hour at least. Cut or break to size preferred and place in bowl.

*Garlic Oil is 3 to 4 cloves garlic, pressed, plus 6 tablespoons olive oil. Let stand at least 30 minutes before use.

Combine ingredients in order above; break one egg over the salad and toss from thebottom. It tastes much better than it looks at this point.
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**This salad may be used as a substitute for Caesar Salad when there are too many guestsfor the latter to be practical. Just add to the original ingredients, juice of 2 lemonsand some anchovies, chopped finely. For the basic recipe, one can of anchovies shouldsuffice. Omit salt if using anchovies.
* * * * * * * * * *
***If you are hesitant to use a raw egg,Jenny Csobaji taught me a fool-proof method for a coddled egg which should putthose fears to rest while allowing you the same dressing consistency as theraw-egg approach. To coddle an egg, heat a small pan of water, holdingenough water to cover the egg, lower egg in and let it remain in the simmeringwater for exactly forty seconds. Remove promptly and set in a little dish,leaving in the shell until ready to use the egg in your salad.

This recipe has been kitchen tested.

You can find the above recipe by tapping here on the Home Cookin’ index.

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