Almost-Waldorf Salad

Name: Almost-Waldorf Salad
Yield: Serves Four to Six
Ingredients: 3 or 4 tablespoons finely grated Parmesan cheese; Webb’s Wonder lettuce (or other very crisp lettuce), washed, drained and broken up; 2 tablespoons lemon juice; good pinch of dry English mustard; 2 tablespoons olive oil; 2 or 3 anchovy fillets, finely chopped; 2 slices white bread, with crusts removed; Webb’s Wonder lettuce (or other very crisp lettuce), washed, drained and broken up; 1 egg; freshly ground black pepper; 2 cloves garlic, crushed

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

2 cloves garlic, crushed
2 tablespoons olive oil
2 or 3

Fish course
Pescatarian

Method

Mix the crushed garlic with the olive oil. Take two-thirds of it and mix it with the chopped anchovy, lemon juice, mustard and raw egg. Whisk well or blend in an electric blender. Season with plenty of freshly ground black pepper.

Cut the bread into small dice and put the remaining garlicky olive oil into a frying pan. Heat the oil slowly and when the garlic shreds begin to sizzle, add