Post by marlaoh on Feb 13, 2004 6:46:56 GMT -6
Chef's Salad
Prep: 10 min, Cook: 10 min, plus chilling time.
1 head lettuce, torn into pieces
3 slices white bread, crusts removed and cut into small cubes
6 ounces bacon, cut into 2 inch pieces
2 cloves garlic, crushed
1/4 cup plus 2 Tbs. olive oil
3 Tbs. lemon juice
1 tsp. Worcestershire sauce
1 tsp. black pepper
2 ounces Gruyère cheese, grated
Put lettuce in a large salad bowl and place in refrigerator to chill. Heat a heavy nonstick skillet over medium heat. Cook bacon pieces 4-5 minutes, stirring occasionally until crisp. Using a slotted spoon, remove bacon from pan. Discard all but 2 Tbs. drippings from pan. Add garlic and bread cubes and sauté 3-4 minutes, or until bread is golden. Drain on paper towels. Combine oil, lemon juice, Worcestershire sauce and pepper in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over lettuce, add croutons and toss lightly. Sprinkle with cheese and serve immediately.
Prep: 10 min, Cook: 10 min, plus chilling time.
1 head lettuce, torn into pieces
3 slices white bread, crusts removed and cut into small cubes
6 ounces bacon, cut into 2 inch pieces
2 cloves garlic, crushed
1/4 cup plus 2 Tbs. olive oil
3 Tbs. lemon juice
1 tsp. Worcestershire sauce
1 tsp. black pepper
2 ounces Gruyère cheese, grated
Put lettuce in a large salad bowl and place in refrigerator to chill. Heat a heavy nonstick skillet over medium heat. Cook bacon pieces 4-5 minutes, stirring occasionally until crisp. Using a slotted spoon, remove bacon from pan. Discard all but 2 Tbs. drippings from pan. Add garlic and bread cubes and sauté 3-4 minutes, or until bread is golden. Drain on paper towels. Combine oil, lemon juice, Worcestershire sauce and pepper in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over lettuce, add croutons and toss lightly. Sprinkle with cheese and serve immediately.