|The Book of Kitchens (Book Of...)|
|by Anthony Rowley|
The spaces we cook in have come a long way from the smoke- and heat-filled corners that were used as kitchens in medieval houses.
1 - 10 of 403 for lettuce crouton salad
Peel garlic; add everything (except egg, lettuce, croutons and cheese) to ... Romaine into a salad bowl and toss ... that order. Serve over crisp lettuce.
Combine dressing ingredients ... room temperature. Clean lettuce; pat dry. ... To serve; sprinkle salad with cheese and croutons. Shake dressing ... 4 to 6 servings.
In small bowl, ... In a large salad bowl, combine romaine and ... Drizzle with dressing; sprinkle with croutons and Parmesan. Serve immediately. Serves 8.
Combine salad ingredients and put ... ingredients in a jar with tight fitting lid and shake vigorously. Chill. combine with salad 10 minutes before serving.
Combine ingredients for ... Set aside. Clean lettuce leaves; tear them and put into salad bowl. Toss lettuce ... dressing, cheese and croutons and serve.
For dressing: Combine ... well. Refrigerate. For salad: Pour water ... with garlic. Tear lettuce into bowl. Add ... toss again. Sprinkle croutons and cheese over top and toss well. 6 servings.
Tear lettuce and set aside. ... saute chicken (on high) in oil. Add chicken and mustard mixture to lettuce. Toss, add cheese, dressing and croutons. Enjoy!
In large bowl, ... basil, mayonnaise and salad dressing. Pour over ... Just before serving, add bacon, lettuce, croutons and water chestnuts. Toss lightly.
Mash garlic and add to salad oil, let stand. Break lettuce in bowl, tear endive. Add croutons, anchovies, and ... salad and toss lightly. Makes 6 servings.
In small bowl ... refrigerate 1 to 2 hours to blend flavors. In large bowl, combine all salad ingredients. Pour dressing over salad; toss to coat. 10 servings.
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