San Diego Salad Recipe

• 2 quarts. mixed salad greens
• 2 c. bread cubes
• Salad oil
• 1 c. clove of garlic
• 1/2 c. grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 6 tbsp. extra virgin olive oil
• Juice of 2 lemons
• 1 egg

1. Use one or possibly a combination of greens such as romaine, escarole, spinach or possibly lettuce.
2. Wash thoroughly in cool water; then dry well with a cloth or possibly in a wire basket.
3. Then, with the fingers, break the greens into bite size pcs into a salad bowl.
4. Refrigeratetill ready to use.
5. Saute/fry bread cubes in salad oil with the garlic.
6. When cubes are golden brown, remove from heat and cold.
7. Sprinkle the chilled greens with Parmesan cheese, salt, black pepper and mustard.
8. Add in extra virgin olive oil, lemon juice and raw egg.
9. Toss gently but thoroughly till no trace of egg can be seen.
10. Just before serving, toss in croutons.

mixed salad greens, bread cubes, salad oil, clove of garlic, parmesan cheese, salt, black pepper, dry mustard, extra virgin olive oil, lemons, egg

Taken from cookeatshare.com/recipes/san-diego-salad-51699 (may not work)