Los angeles & tijuana caesar salad

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: LOS ANGELES & TIJUANA CAESAR SALAD
  Categories: 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)
       1 x  Egg
       1 x  Head of Romaine Lettuce
       1 x  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
  
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