Posted by GayleL 9:33:00am 3/30/03

Source: orlandosentinel.com - Hemingway's, Hyatt Regency Grand Cypress Resort, Orlando, Florida

In addition to the infusion of citrus, this salad is served with brown sugar-toasted pecans and generous shavings of fresh Parmesan.

Yield: 4 to 8 servings depending on course

1 ounce fresh garlic cloves
16 ounces olive oil
1 ounce chopped garlic cloves
2 ounces pasteurized egg yolks
1 1/2 tablespoons Worcestershire sauce
1 ounce Dijon mustard
1 1/2 ounces anchovies packed in salt (optional)
Freshly ground pepper to taste
16 ounce canola oil
1/2 ounce cracked black pepper
3 1/2 ounces grated Parmesan cheese
3 ounces Key lime juice
4 ouncse pecan halves
2 tablespoons butter
2 tablespoons brown sugar
Baby romaine lettuce
Fresh lime juice
Parmesan shavings

Soak whole garlic cloves in the olive oil for 48 hours. Discard garlic when finished with recipe.

Add egg yolks to the work bowl of a blender. Next, add garlic and mustard. Process until combined. Add Worcestershire sauce, anchovies and freshly ground pepper. With the machine running, pour in garlic-infused olive oil in a slow, steady stream. Add Key lime juice. With the machine running, pour in canola oil in a slow, steady stream. Add the grated Parmesan cheese.

In a large pan, saut?pecans butter and brown sugar until the nuts are toasty and well-coated.

Coat baby romaine leaves with some of the dressing. Add a few of the nuts to the work bowl and a spritz of fresh lime juice. Using tongs, place some of the salad mixture on a serving plate with a sprinkling of additional nuts, a generous shaving of Parmesan cheese and freshly ground black pepper.

Nutrition information per tablespoon of dressing: Calories124 Fat14 g (1.6 sat.) Carbohydrate 0.4 g Cholesterol 3 mg Sodium 10 mg Protein 0.1 g