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Bread lemon juice olive anchovy paste clove Frieda pepper Limestone lettuce romaine lettuce Parmesan cheese
Viewed: 26 - Published at: 9 years agoIngredients
- 3 1/2 -inch thick slices French bread, cubed
- 1/4 cup lemon juice
- 1 teaspoon olive or vegetable oil
- 1 teaspoon anchovy paste
- 1 clove Frieda's Elephant Garlic, peeled and finely minced
- 1/4 teaspoon pepper
- 3 cups Limestone lettuce, washed and dried and torn into bite size pieces
- 3 cups Romaine lettuce, washed and dried and torn into bite size pieces
- 2 tablespoons grated Parmesan cheese
Method
- Spray a baking sheet with non-stick cooking spray.
- Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted.
- Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper.
- Remove toasted bread from oven and place in a shallow bowl.
- Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat.
- In a salad bowl, toss together limestone and romaine lettuces.
- Add croutons, remaining dressing and Parmesan cheese.
- Toss well and serve.
- TIP: HANDLING HOT PEPPERS
- Use rubber gloves when handling hot peppers.
- The oil from the inside of the pepper can burn any part of the body that it comes in contact with, even your hands.
- Be especially careful of your eyes.
- Cleanse hands and gloves thoroughly.
