- 2 cloves garlic
- 1/2 cup salad oil
- 2 quarts torn salad greens (romaine, bibb, or leaf lettuce plus some raw spinach)
- 1 raw egg
- 1/4 cup lemon juice
- 1/2 cup French dressing
- Salt and freshly ground pepper
- 1/4 cup shredded Romano or Cheddar
- 1/4 cup shredded blue cheese
- 1 pint (2 cups) crisp croutons (half-inch cubes of white bread, toasted)
Do this in advance:
Cut 1 clove garlic in half; add to oil and allow to stand at least 3 hours (overnight if possible) .
Do this just before serving:
Rub wooden salad bowl with cut surface of remaining garlic and a bit of the oil. Remove garlic. Add greens. Break raw egg over greens. Add lemon juice, French dressing, salt and pepper. Toss together until egg coats every leaf. Add cheese and toss again.
Pour garlic-flavored oil over croutons. Stir with a fork until each is coated with oil. Add to salad, toss lightly, and serve at once.
Yield: 8 to 10 servings.