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Cheesy Chef'S Salad

Budget.Gourmet's picture
Ingredients
  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
  Salt 1 Teaspoon
  Coddled egg 1
  Lemon 1 , juiced
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Servings: 
4

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