Cheesy Chef'S Salad Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| 1/2 c. olive oil or a vegetable-olive oil combination | ||
| 1 c. whole wheat bread cubes | ||
| 2 heads crisp Romaine, washed and dried | ||
| Green onions | 4 Small, chopped | |
| 3/4 c. slivered Swiss or other cheese | ||
| Ripe tomatoes | 3 , quartered | |
| Dry mustard | 1/2 Tablespoon | |
| Dash of Worcestershire sauce | ||
| Wine vinegar | 2 Tablespoon | |
| Ground black pepper | To Taste | |
| Salt | 1 Tablespoon | |
| Coddled egg | 1 | |
| Lemon juice | 1 | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Mash garlic clove into oil and let flavors blend as long as possible, preferably overnight.
Saute" bread cubes in 2 tablespoons of the garlic oil, drain; set aside and cool on paper towels.
Coddle egg 1 1/2 minutes in simmering water.
Tear lettuce into bite-sized pieces; place in a large salad bowl.
Add onion, cheese, and tomatoes.
Pour the remaining garlic oil on salad; toss lightly until coated well.
Add dry mustard, Worcestershire sauce, and wine vinegar; toss again.
Season with pepper and salt; break coddled egg onto salad.
Squeeze lemon onto egg; sprinkle with Parmesan cheese.
Toss again and garnish with bread cubes.
Saute" bread cubes in 2 tablespoons of the garlic oil, drain; set aside and cool on paper towels.
Coddle egg 1 1/2 minutes in simmering water.
Tear lettuce into bite-sized pieces; place in a large salad bowl.
Add onion, cheese, and tomatoes.
Pour the remaining garlic oil on salad; toss lightly until coated well.
Add dry mustard, Worcestershire sauce, and wine vinegar; toss again.
Season with pepper and salt; break coddled egg onto salad.
Squeeze lemon onto egg; sprinkle with Parmesan cheese.
Toss again and garnish with bread cubes.
Chef
