Category : Salads
Author : Allen Miglore
Hits : 2858
Date : 13/12/2001
1 head crisp romaine lettuce, washed, dried, torn 1 large clove garlic, crushed 3 tbsp (45 ml) olive oil 1 tbsp (15 ml) balsamic vinegar 1 tbsp (15 ml) anchovy essence 1 tbsp (15 ml) Worcestershire sauce 1 lemon, juice of 1 stalk celery, sliced (2 if small) 1/2 cup (125 ml) parmesan cheese, grated salt and pepper
Add garlic to a large salad bowl. Add olive oil and stir and let sit for a few minutes. Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir. You can let this sit while you prepare the rest of your meal. Just before serving, add lettuce, celery, and parmesan, and toss. Comments If you don't care for anchovies leave them out and add a little salt to taste. If you can't find anchovy essence, then use 1 t. anchovy paste or minced anchovies. If the lemon is very juicy you might want to only use 1/2. This recipe is great with cooked chicken or shrimp added.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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