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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. fresh green beans (trimmed)
- 1/4 cup water
- 6 ears of corn (shucked, kernels removed)
- 4 cloves garlic (slivered)
- 1 cup cherry tomatoes (halved)
- 1 Tbsp. fresh basil leaves (cut in a chiffonade)
- 1 Tbsp. olive oil
- salt
- 2 large garlic cloves (peeled and pressed through a garlic press)
- 1/4 tsp. salt
- 3 Tbsp. extra-virgin olive oil
- 2 cups bread cubes (white, from a baguette or country loaf)
- 1 large egg
- 1 lemon
- 1 tsp. worcestershire sauce
- 1 pinch salt
- 3 black pepper (grindings of fresh)
- 2 garlic cloves (small, pressed)
- 4 anchovy fillets (flat, minced, I do mine in a mortar and pestle with the garlic at the same time)
- 1/3 cup virgin olive oil (extra-)
- 2 heads romaine lettuce (or 2 large romaine hearts, washed, dried and torn into 1 1/2-inch pieces, about 10 cups, lightly packed)
- 1/3 cup cheese (grated Parmasean)
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