Full Page 4 x 6 5 x 7

6 T. oil
2 T. wine vinegar
1 T. lemon juice
1 T. Parmesan cheese
1/2 t. worcestershire sauce
1 t. dry mustard
1 t. black pepper
4 fillets of anchovies, cut up in small pieces
*1 t. salt
*2 cloves garlic
croutons
1 coddled egg: Egg in bowl of hot water for 5 minutes
*You can put the salt and garlic in the salad bowl and rub around the bowl with a fork; then, remove the garlic. Otherwise remove the garlic from the dressing in the jar or bowl after shaking or mixing.

Mix all ingredients except croutons and coddled egg in jar or bowl ahead of time (can be kept in refrigerator).
Pour the dressing in the bowl, add lettuce and toss. Then add croutons and egg and toss a little more and serve.


Keywords: dressing,salads   Category: Salads    Cookbooks: Carl and Hugh, Ferguson Family
Recipe by J. Carl Ferguson, Jr.     Added: February 04, 2007 by deebeeeff     Last Updated: November 25, 2014
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