The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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2 medium-sized heads romaine lettuce 1/8 tsp salt
10 to 12 croutons, preferably made 1/8 tsp freshly ground black pepper
from French or Italian-style bread ½ c olive oil
4 to 8 T vegetable oil 4 T lemon juice
1 tsp finely chopped garlic 1 c freshly grated Parmesan cheese
2 eggs 6 to 8 flat anchovies (optional)
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Separate the romaine lettuce and wash the leaves under cold running water.
Dry each leaf thoroughly with paper towels. Then wrap the lettuce in a dry
kitchen towel and chill while you assemble the other ingredients. Cut a loaf
of bread into 1½-inch-thick slices. Trim the crusts and cut each slice into
1½-inch squares. In a heavy skillet, large enough to hold all the croutons
in one layer, heat 4 T of the vegetable oil over high heat until a light
haze forms above it. Add the croutons and brown them on all sides, turning
them with tongs, and, if necessary, add up to another 4 T of oil. Remove the
pan from the heat, then add the chopped garlic and toss the croutons about
in the hot fat. Remove the croutons to paper towels to drain, cool and crisp.Plunge the eggs into rapidly boiling water for 10 seconds, remove and set aside. Break the chilled romaine into serving-sized pieces and scatter them in the bottom of a large salad bowl, preferably glass or porcelain. Add the salt, pepper and olive oil, and toss the lettuce with two large spoons or, better still, with your hands. Then break the eggs on top of the salad, add the lemon juice and mix again until the lettuce is thoroughly coated with the dressing. Add the cheese and the anchovies, if you are using them, and mix once more. Scatter the croutons over the top and serve at once on chilled salad plates. Serves 4 to 6.
