INGREDIENTS:
 

• 3/4 cup of mayonnaise

• 2 or 3 cloves of garlic

• 2 tablespoons of lemon juice or to taste

• pinch of salt

• 4 or 5 anchovy fillets

• 2 tablespoons of freshly grated Parmesan cheese

• 1/4 cup of olive oil

• 2 teaspoons of butter

• 4 cups of bread cubes, (1/2 inch cubes) preferably a day old

• 4 cloves of garlic

• 1 head romaine lettuce, leaves separated, washed and dried

• 1/3 cup of Parmesan cheese, freshly grated or shredded into paper thin strips.

 

DIRECTIONS:
 

 

DRESSING

 

Combine the mayonnaise and garlic in a blender or food processor

and blend until smooth and creamy.

Add the lemon juice, salt, anchovies and Parmesan cheese and process to blend.

 

 

CROUTONS

Heat the oil and butter in a large frying pan or skillet

 and fry the garlic until light brown but not burnt, stirring frequently.

 

Discard the garlic.

 

Fry the bread cubes stirring constantly until golden.

Remove from the heat and season with salt and pepper.

Cool to room temperature.

 

 

ASSEMBLE

Pour the dressing into the bottom of a large salad bowl.

Add the romaine, and toss together until the leaves are all coated and shiny.

Add the croutons and toss lightly to mix.

Sprinkle the cheese over and serve immediately.

 

 

Serves 4

 

 

 

 

 

Four-Bean  Salad

 

 

 

 

INGREDIENTS:
 

• 1 can (16 ounces) kidney beans, rinsed and drained

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

• 1 can (14 1/2 ounces) cut green beans, drained

• 1 can (14 1/2 ounces) cut wax beans, drained

• 1/4 cup julienned green pepper

• 8 green onions, sliced

• 3/4 cup granulated sugar

• 1/2 cup cider vinegar

• 1/4 cup vegetable oil

• 1/2 teaspoon salt

 

DIRECTIONS:

In a large salad bowl, combine all of the beans, green pepper and onions.

 

In a small bowl, whisk the remaining ingredients until sugar is dissolved.

Pour over bean mixture; toss to coat.

 

Cover and refrigerate overnight, stirring several times.

 

Serve with a slotted spoon.

 

 

Serves 10 - 12