|
Ingredients
|
- 1 Lettuce
- 1 Endive
- 1 clove peeled Garlic
- 1 teaspoon Salt
- 1 teaspoon Dry Mustard
- 1 teaspoon Lemon Juice
|
|
- 1/4 teaspoon Tabasco Sauce
- 3 tablespoons Olive Oil
- 2 tablespoons grated Parmesan Cheese
- 4 chopped Anchovy Fillets
- 1 X 1 minute boiled Egg
- 1 cup Garlic Croutons
|
|
You will need
A salad bowl, a mixing bowl a sharp knife, paper towel, a cutting board, a saucepan and salad forks
|
|
Directions
|
- Wash and dry the lettuce and endive and place in the refrigerator
- Rub the salad bowl with a cut clove of garlic
- Add salt, mustard, lemon juice and Tabasco sauce and stir until salt dissolves
- Add olive oil and mix well
- Tear the lettuce and endive into bite sized pieces and add to the bowl
- Sprinkle with grated parmesan cheese and chopped anchovy fillets
|
|
- Break in the par boiled egg and toss until the salad is well coated
- Just before serving add the garlic croutons and toss well again
Garlic Croutons
- Add 1 or two cloves of garlic to oil or butter in a frying pan
- Fry a cup of bread cubes to a deep crisp brown
- Drain and cool on a paper towel
|
