“Parmesan cheese, crumbled blue cheese, iceberg lettuce, egg, lemon juice and crushed garlic, combined with olive oil, to make this salad unforgettable. This blue cheese salad recipe is a sure hit worth trying!”
Ingredients:
- 1 clove garlic. Crushed
- 2 cups ¼ fresh bread squares
- ¼ cup grated parmesan cheese
- ¾ cup olive oil
- 1 teaspoon salt
- 1 egg
- ¼ cup crumbled blue cheese
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon pepper
- ¼ cup lemon juice
- 1 large head iceberg lettuce
- 1 head leaf lettuce
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About 4 hours before serving time, crush garlic and drop into ¼ cup oil and set aside. Toast bread squares in shallow pan at 300F for about 20 minutes until crisp and dry. Tear lettuce into bits and put into salad bowl and refrigerate. Just before serving, sprinkle lettuce with cheese and drizzle one mixture of ½ cup olive oil, Worcestershire sauce, salt and pepper. Toss gently break raw egg into salad, add lemon juice and toss until egg specks disappear. Now pour remaining ¼ cup oil over bread squares, toss and sprinkle over salad. Toss salad and serve immediately. Recipe by:Yolande Cools-Lartigue |
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