1 author: Food Network 2003
2 directions: 'Preheat oven to 400F.
5 Remove the crust from the Italian bread then cut the loaf into cubes. Place the
6 bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced
7 garlic, and oregano. Cook for 2 min. to infuse the flavors. Pour the oil over
8 the bread cubes and toss. Season with salt and pepper. Spread the bread cubes
9 in a single layer on a baking pan and bake for 10 min. The croutons should be
10 crisp but not too hard to pierce with a fork.
13 In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar,
14 Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add
15 the olive oil and process again until combined. Combine the romaine and watercress
16 in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the
17 dressing over the salad and toss to coat the leaves. Add the cheese, croutons,
18 parsley and chicken, toss well. Season with salt and pepper, and serve immediately.'
33 name: extra-virgin olive oil, plus ½ C.
40 name: Garlic, minced, plus 3 Cloves peeled
82 name: Red Wine Vinegar
89 name: Worcestershire Sauce
96 name: romaine, cut in 2” pieces
103 name: Watercress, trimmed
110 name: egg, Hard Boiled
117 name: shredded Pecorino Romano Cheese
124 name: chopped Parsley
131 name: Cooked grilled Chicken, sliced in strips (optional)