|Toast slices||4 , cut into small cubes|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Assorted salad greens||1 Cup (16 tbs) (Lettuce, Spinach, Water Cress Chicory, Endive)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Cheese||1⁄2 Cup (8 tbs), crumbled (Roquefort, Blue Or And Preferred Sharp Cheese)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Tabasco sauce||2 Dash|
1. Soak cut cloves of garlic in 2 tablespoons olive oil at room temperature.
2. Wash, drain and dry enough salad greens to measure 4 cups when tightly packed.
3. Transfer washed greens to a large salad bowl. Pour over them the remaining ingredients in the order listed, and toss to mix thoroughly. (You may beat the egg first if you like, but the perfectionist prefers to add it right from the shell, since this seems more dramatic and interesting when the salad is all tossed. The dressing finally seems as well emulsified as one made by modern machinery. )
4. Add toast cubes and oil in which garlic soaked discard the cloves before adding, of course. Toss again.