Sweet Bibb lettuce contrasts well with a piquant, creamy Parmesan dressing.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 thin baguette slices||1 tsp Dijon mustard|
|3 tbsp olive oil||1 tsp Worcestershire sauce|
|salt and freshly ground black pepper||2 anchovies in oil, rinsed and drained|
|3 heads Bibb lettuce||1 garlic clove, peeled|
|Parmesan shavings, to garnish||2/3 cup vegetable oil|
|1 large egg||1/2 cup freshly grated Parmesan|
|1 1/2 tbsp fresh lemon juice|
Preheat the oven to 350°F (180°C). To make croutons, cut the sliced bread into quarters. Transfer to a bowl and toss with the olive oil, salt, and pepper. Spread on a baking sheet. Bake for 10–15 minutes, or until crisp. Let cool.
To make the dressing, process the egg, lemon juice, mustard, Worcestershire sauce, anchovies, and garlic in a blender. With the machine running, drizzle in the oil. Transfer to a bowl and stir in the Parmesan. Season with salt and pepper. Stir in a little water if the dressing is too thick. Cover and refrigerate until serving.
Wash and dry the lettuce. Tear the lettuce into bite-sized pieces and place in a large bowl. Drizzle with the dressing and toss gently. Serve, topping each serving with the croutons and Parmesan shavings, if desired.
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