Cheesy Chef'S Salad
|Garlic||1 Clove (5 gm)|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Whole wheat bread cubes||1 Cup (16 tbs)|
|Romaine heads||2 , washed and dried (Crisp)|
|Green onions||4 , chopped|
|Slivered swiss cheese/Other cheese||3⁄4 Cup (12 tbs)|
|Ripe tomatoes||3 , quartered|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1 Dash|
|Wine vinegar||2 Tablespoon|
|Black pepper||To Taste|
|Lemon||1 , juiced|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.