Serves: 4
Total Calories: 261

2 cloves garlic halved
2 tablespoons anchovies paste
1 tablespoon lemon juice
1 tablespoon freshly grated Parmesan cheese
6 cups Romaine lettuce torn into bite sized pieces
1 to 1 3/4 pound Italian semolina bread bowl
DRESSING
1 1/2 teaspoons anchovies paste
1 clove garlic minced
1 tablespoon lemon juice
1 1/2 teaspoons Dijon style mustard
1 1/2 teaspoons Worcestershire sauce
3 drops Tabasco sauces
1/2 cup olive oil
1 tablespoon freshly grated Parmesan cheese
salt to taste
black pepper to taste

1. Rub the cut sides of the garlic halves on the inside of the bread bowl, then add a very light coat of anchovy paste. Drizzle with lemon juice and Parmesan cheese. Set aside.

2. To prepare the dressing, place the anchovy paste, garlic, lemon juice, mustard, Worcestershire sauce, and Tabasco sauce in a blender. Blend, while slowly adding the olive oil until the dressing is emulsified. Add the Parmesan cheese, salt, and pepper.

3. In a large bowl, toss the lettuce with the dressing. Spoon the salad into the bread bowl and serve.

Nutritional Facts:

Serves: 4
Total Calories: 261
Calories from Fat: 251

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Spaghetti And Meatballs In An Italian Bread Bowl
Caesar Salad In An Italian Bread Bowl
Chef Peter Vrounggos's Carrot Ginger Dip In A Whole Wheat Bowl
Noodle Kugel In A Pumpernickel Bowl
Apple Sausage Stew In A Pumpernickel Bowl
Gourmet Ham And Cheese On Rye
Sky-High Reuben On Rye
Tropical Meringue Nest In A Hawaiian Sweet Bread Bowl