Recipe - Caesar Mississippi Salad

1 Head romaine lettuce
2 Cloves garlic; peeled
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Sugar
1 teaspoon Worcestershire sauce
1 teaspoon Dijonstyle mustard
2 tablespoon Fresh lemon juice
2 tablespoon Fatfree reducedsodium
chicken broth
1 tablespoon Olive oil plus
1 teaspoon Olive oil
2 cup Baked bread cubes or
croutons
One fourth cup Grated Parmesan Cheese

Wash, dry, and core romaine. Tear or shred crosswise into 1/2inch wide
strips or bitesize pieces. Wrap in paper towels. Chill for at least 1
hour.

In a large wooden salad bowl sprinkle garlic cloves with salt. Using back
of salad spoon, squash garlic and salt and mix into paste. Add pepper,
sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon
juice and chicken broth. Slowly whisk in olive oil until well blended and
smooth.

Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad
bowl. Toss to thoroughly combine. Serve immediately.

Yield: 4 servings
Recipe By : COOKING LIVE SHOW #CL8738

Posted to MCRecipe Digest V1 #250

Date: Fri, 18 Oct 1996 14:58:57 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net

NOTES : (Courtesy of Richard Simmons