|White bread slice||3|
|Garlic||1 Clove (5 gm)|
|Torn salad greens||8 Cup (128 tbs)|
|Canned anchovies||2 Ounce|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 1⁄2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Heat butter and 2 tbsp. oil in large heavy skillet.
Add the 2 cloves garlic and cook gently, stirring, 1 minute.
Add bread cubes and cook and stir until golden on all sides.
Lift out bread cubes with a slotted spoon and drain on paper towelling.
Discard garlic and any fat left in pan.
Add bacon strips to same pan and cook until crisp.
Drain on paper towelling and crumble.
Sprinkle salad bowl very lightly with salt.
Rub the cut sides of the 1 clove of garlic in the salt and all over the bottom and sides of the bowl.
Put the salad greens, anchovies and browned bread cubes in the bowl and toss together lightly.
Combine 1/3 cup oil, lemon juice, 1/4 tsp. salt, pepper and egg in a small jar with a tight lid.
Shake together until well blended.
Pour over salad greens and toss lightly.
Sprinkle bacon bits and cheese over top of salad and serve immediately.
Note: I particularly like a mixture of romaine and Boston lettuce in this salad.