On some hot days I do not feel like eating any heavy dishes. Rather I fix a salad and munch on it. Here is a great one that you may enjoy as well.
1/3 cup virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground mustard
1 clove garlic
1 egg, coddled
1 (2 oz.) can anchovy fillets
freshly ground black pepper
1/4 cup grated Parmesan cheese
1 1/2 cups garlic or onion croutons
Tear Romaine into bite sized pieces. Place in the refrigerator, until ready to use.
Rub garlic around the inside of a large salad bowl.
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, and mustard.
Crush garlic and add to the dressing.
Whisk dressing until ingredients are well blended.
Coddle egg - bring 3 cups of water to a boil. Drop in egg (still in shell). Boil for 1 minute. Remove egg from water and let cool. Crack open egg, and whisk into dressing.
Mash anchovies and whisk into the dressing. (If you don't like anchovies, it's okay to exclude them.)
Remove romaine lettuce from the refrigerator and put into the salad bowl.
Pour dressing over the lettuce and toss lightly.
Squeeze lemon over the salad.
Top with grated parmesan cheese, croutons and fresh ground pepper.
Toss salad and serv