Category: Salads

1 Clove garlic, minced

1/3 cup Salad oil or olive oil

1/2 tsp Salt

1 tsp Pepper

1 tbsp Worcestershire sauce

1/4 cup Lemon juice

1/2 tsp Dry mustard

1 can (2-oz) anchovies, drained

2 Coddled eggs

1/2 cup Parmesan cheese

2 Heads lettuce (Romaine or leaf)

Place all ingredients except eggs, cheese and anchovies in blender. Just before serving, add anchovies to blender mixture. Coddle eggs (place in boiling water for 1-1/2 minutes). Add eggs to blender. Buzz at low speed about 30 seconds. Toss with greens and cheese, and serve. MUST BE SERVED lMMEDIATELY. Yield: 8 servings.



MRS. JACK MERIWETHER



From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.