Mama
Queen of Cornbread
I think this is the recipe Peepers was looking for from the July 1966 issue of McCall's Magazine 
1 large head romaine lettuce
1 clove garlic
1/2 c. olive oil
1 c. french-bread cubes (1/2") crusts removed
3/4 t. salt
1/4 t. dry mustard
1/4 t. freshly ground black pepper
1 1/2 t. Worcestershire sauce
6 anchovy fillets, drained and chopped
1/4 c. crumbled blue cheese
1 egg
2 T. grated Parmesan cheese
juice of 1/2 lemon (2 T.)
1. Trim core from romaine. Separate heat into leaves, discarding any that are wilted or discolored. Place in wild salad basket; rinse under cold running water; then shake well to remove excess moisture. If you don’t have a salad basket, wash greens under running water, drain; dry on paper towels.
2. Now wrap in plastic film, and store in vegetable crisper in refrigerator until crisp and cold; several hours over night. Or put cleaned, drained greens in a plastic bag, and store on bottom shelf of refrigerator.
3. Several hours before serving, halve garlic. Set one half aside, crush remaining half, and combine with olive oil in a jar with a tight fitting lid. Refrigerate oil mixture at least 1 hour.
4. Heat 2 tablespoons oil-garlic mixture in medium skillet. Add bread cubes; saute until brown all over, set aside.
5. To remaining oil-garlic mixture in jar, add salt, mustard, pepper, Worcestershire, and anchovies. Shake vigorously. Refrigerate until needed.
6. Bring 2" depth of water to boiling in a small saucepan. Turn off heat; carefully lower egg into water; let stand 1 minutes, then lift out. Drain, and set aside to cool.
7. Just before serving, rub inside of large wooden salad bowl with reserved 1/2 clove garlic; discard the garlic.
8. Cut out coarse ribs from large leaves of romaine. Tear in bite-size pieces into salad bowl.
9. Shake dressing well, and pour over romaine. Sprinkle with cheeses. Toss until all romaine is coated with dressing.
10. Break egg over center of salad. Pour lemon juice directly over egg; toss well.
11. Sprinkle bread cubes over the salad, and quickly toss in again. Serve salad immediately.
1 large head romaine lettuce
1 clove garlic
1/2 c. olive oil
1 c. french-bread cubes (1/2") crusts removed
3/4 t. salt
1/4 t. dry mustard
1/4 t. freshly ground black pepper
1 1/2 t. Worcestershire sauce
6 anchovy fillets, drained and chopped
1/4 c. crumbled blue cheese
1 egg
2 T. grated Parmesan cheese
juice of 1/2 lemon (2 T.)
1. Trim core from romaine. Separate heat into leaves, discarding any that are wilted or discolored. Place in wild salad basket; rinse under cold running water; then shake well to remove excess moisture. If you don’t have a salad basket, wash greens under running water, drain; dry on paper towels.
2. Now wrap in plastic film, and store in vegetable crisper in refrigerator until crisp and cold; several hours over night. Or put cleaned, drained greens in a plastic bag, and store on bottom shelf of refrigerator.
3. Several hours before serving, halve garlic. Set one half aside, crush remaining half, and combine with olive oil in a jar with a tight fitting lid. Refrigerate oil mixture at least 1 hour.
4. Heat 2 tablespoons oil-garlic mixture in medium skillet. Add bread cubes; saute until brown all over, set aside.
5. To remaining oil-garlic mixture in jar, add salt, mustard, pepper, Worcestershire, and anchovies. Shake vigorously. Refrigerate until needed.
6. Bring 2" depth of water to boiling in a small saucepan. Turn off heat; carefully lower egg into water; let stand 1 minutes, then lift out. Drain, and set aside to cool.
7. Just before serving, rub inside of large wooden salad bowl with reserved 1/2 clove garlic; discard the garlic.
8. Cut out coarse ribs from large leaves of romaine. Tear in bite-size pieces into salad bowl.
9. Shake dressing well, and pour over romaine. Sprinkle with cheeses. Toss until all romaine is coated with dressing.
10. Break egg over center of salad. Pour lemon juice directly over egg; toss well.
11. Sprinkle bread cubes over the salad, and quickly toss in again. Serve salad immediately.
