Roasted Vegetables

1. 1

   Soak lettuce in cold water for 1 hour; remove, drain for 2 minutes and wrap in a large towel and put in the refrigerator for 2 hours before using.

2. 2

   Mash anchovy fillets with fork and mix with olive oil.

3. 3

   (If anchovies are omitted, substitute 1 teaspoon of German mustard.) Immediately before making this salad, break lettuce into bite size pieces and place into large salad bowl. Put slightly over 1/2 cup of remaining olive oil/garlic/anchovy mixture on cold lettuce and toss, making certain lettuce is completely covered.

4. 4

   More oil may be used if needed.

5. 5

   Beat egg yolks and spread over top of lettuce.

6. 6

   Squeeze lemon through strainer onto lettuce along with 3 tablespoons of red wine vinegar and a few splashes of Worcestershire.

7. 7

   Toss for one minute. Sprinkle Parmesan cheese over salad and toss a few times to mix. Serve immediately with a handful of croutons on each salad.

No additional tips available.