two small heads of lettuce, well chilled
"1/4 teaspoon Dijon mustard in powder"
black pepper ground
one tablespoon freshly squeezed lemon juice
one half teaspoon Worcestershire sauce
a pinch of paprika
six tablespoons olive oil
two tablespoons vinegar
one can of anchovy fillets
one hard-boiled egg, cut into quarters
for 2 minutes
one quarter cup grated Parmesan cheese
toasted and salted breadcrumbs in butter
two small heads of lettuce, well chilled
"1/4 teaspoon Dijon mustard in powder"
black pepper ground
one tablespoon freshly squeezed lemon juice
one half teaspoon Worcestershire sauce
a pinch of paprika
six tablespoons olive oil
two tablespoons vinegar
one can of anchovy fillets
one hard-boiled egg, cut into quarters
for 2 minutes
one quarter cup grated Parmesan cheese
toasted and salted breadcrumbs in butter
Wash the lettuce, remove outer leaves
Cut the inner leaves into 2 1/2 inch wide strips
Store in a plastic bag in the refrigerator until ready to use
Place the lettuce leaves on a large wooden cutting board
In a bowl, mix together the seasonings, lemon juice, Worcestershire sauce, paprika, olive oil, vinegar, and three anchovy fillets minced or crushed
Mix well
Break the hard-boiled egg over the lettuce
Drain the anchovy mixture over the top and mix lightly
Sprinkle with Parmesan cheese and toasted breadcrumbs
Serve cold
Place two anchovy fillets on each serving plate
Serves 4 to 6.
