A while ago I read Tender at the Bone: Growing Up at the Table by Ruth Reichl. It's a book about her memories of food and the stories that go with them. At the beginning of each chapter she has a recipe that accompanies each of her stories. Since reading it, her recipe for Showoff Salad has been in the back of mind. I thought Valentines dinner would be a perfect time to make it.
|Ingredient line up|
This is the the condensed version of Showoff Salad by Ruth Reichl.
Assemble all your ingredients on a tray at the table. In front of your guests peel a clove of garlic, cut it in half and crush the half in the bottom of a salad bowl. Add the romaine lettuce leaves, torn into bite-sized pieces, and about 1/3rd of a cup of olive oil and toss thoroughly and dramatically until every leaf is coated. Add 1/2 teaspoon of Worcestershire sauce and salt and pepper to taste.
Break a coddled egg over the lettuce and toss until leaves glisten. Stick a fork into a lemon half and squeeze the juice over the lettuce. Toss until the dressing has a creamy look. Toss in anchovies and mix some more.
Now taste it. Add whatever you would like if you think it needs more lemon, or more pepper, do it. When it is seasoned to your liking add croutons and 1/4 cup of Parmesan cheese. Mix one more time and serve.Speaking of showing off, here is the box.
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