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Miramonte Salad

  • 3/4 C vegetable oil
  • 3 T fresh lemon juice
  • 2 cloves garlic, bruised
  • Salt
  • Freshly ground black pepper
  • 1 to 2 heads romaine lettuce, torn in bite-sized pieces
  • 2 slices bacon, crisply fried and crumbled
  • 10 ripe cherry tomatoes, stemmed and halved
  • 1 C (4 oz) grated Swiss cheese
  • 1/3 C (about 1 oz) freshly grated Parmesan cheese
  • 2/3 C toasted slivered almonds
  • 1 C French bread croutons
In a small bowl, combine dressing ingredients. Allow flavors to blend at room temperature for at least 3 hours. Discard garlic cloves. At serving time, toss the salad ingredients in a large bowl with the dressing. Add almonds and croutons and toss again. Note: Toast slivered almonds in a 325 degree oven for 10 minutes, or until lightly browned. Cool. To make croutons, saute 1 C French bread cubes (3/4-inch cubes) in 2 T butter with 1 clove minced garlic until crisp. Spread on paper towels to cool. I have never made this, but it is the only thing I ever order when lunching with my dear birthday friends, Elaine and Nilsine!

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