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Make a special dinner even more special with this variation on a
classic salad.
Ingredients
2 eggs
1 tbsp lemon juice
2 drained canned anchovy fillets, mashed
Dash each salt and pepper
4 cups torn romaine lettuce *
2 tsp olive or vegetable oil
1 small garlic clove, mashed
1 ounce onion- and garlic-flavored croutons
½ ounce grated Parmesan cheese
Method
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Using a fork, in large mixing bowl
combine eggs, lemon juice, anchovies, salt and pepper and beat until
combined; add lettuce and toss to coat.
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Set aside.
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In 10-inch nonstick skillet heat oil; add garlic and cook over medium
heat, stirring frequently, until golden, about 30 seconds.
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Add lettuce
mixture and cook, stirring constantly, until moisture has evaporated, 2
to 3 minutes.
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Add croutons and cheese; stir to combine and serve
immediately.
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MAKES 2 SERVINGS.
* 4 cups torn romaine lettuce yield about
1 cup cooked lettuce. |
