recipe is from Chef James Ehler of Key West, Florida.
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, and the New Bern Golf and Country Club, North
It is well worth paying a visit to James' food reference
website which is a useful resource well worth Bookmarking
Food Reference Website
6 Cloves Garlic
1/2 Teaspoon Fresh Ground Black Pepper
1 Ounce Parmesan Cheese - cubed
3 Whole Eggs
1 Tablespoon Dijon Mustard
1 Tablespoon Key Lime Juice
5 Each Anchovy Fillets
1 Teaspoon Worcestershire Sauce
1 Cup Extra Virgin Olive Oil
1 Cup Canola Oil
3 Cups White Bread -- 1/2" cubes
3 Cloves Garlic -- peeled and crushed
1 Teaspoon Mixed Herbs
1/4 Cup Extra Virgin Olive Oil
4 Heads Romaine Lettuce
1/2 Cup Parmesan Cheese - grated
Place garlic cloves, pepper, and Parmesan Cheese in
food processor, and process 1 minute.
remaining ingredients except oils and process 30 seconds.
(Mixed herbs: thyme, basil and oregano).
oil slowly while processing. (You can use all olive
oil if desired for stronger flavor). Use within 48 ours.
Preheat oven to 350º. Mix garlic, herbs and olive
oil in a small bowl. Let sit for 15 - 30 minutes. Drizzle
oil over bread cubes through fine mesh strainer, and
toss to coat the bread evenly. Place on baking sheet
and bake until golden brown, 10 - 15 minutes. Cool.
Tear washed and dried Romaine (Cos) lettuce into large
pieces. Place in large bowl, drizzle with dressing and
toss to coat lightly, add croutons and grated cheese
and toss to coat evenly. Serve immediately.
plain lime juice if Key Limes are unavailable.
an eggless dressing, substitute 6 ounces Tofu drained,
instead of eggs. Proceed as in step 1) above, but
process for 1 minute, scrape sides of bowl then process
until mixture is smooth. Proceed with remainder of
recipe as above.
vegetarian dressing, use Tofu, leave out Parmesan
cheese and anchovies, increase lime juice to 1 1/2
TB and add 1/4 tsp salt.
may be made with dried herbs and powdered garlic,
straining oil is not necessary.
using Red Wine Vinegar instead of Key Lime Juice.
using 1 - 2 tsp dry mustard instead of Dijon mustard.
eggs for 45 seconds to 1 minute.
Garnish with lemon slice and julienne red pepper.
James T. Ehler, 2001
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