Salads, of Course

• Salt
• 2 cloves of garlic
• 4 small heads romaine lettuce
• 8 tablespoons olive oil
• 4 tablespoons lemon juice
• 4 tablespoons beer
• 1 one minute coddled egg
• 1/4th teaspoon pepper
• 1 cup ready made garlic croutons
• 8 tablespoons grated Parmesan cheese
• 1 tablespoon anchovy (optional)

Sprinkle salad bowl with a little salt. Rub bowl with garlic cloves. Tear romaine leaves into thirds and place in bowl. Add olive oil, lemon juice and beer. Toss lightly until thoroughly coated. Add coddled egg and 1/4 teaspoon of pepper. Toss again. Add croutons and cheese and toss again. (Slices of avocado dipped in lemon juice make this a truly elegant salad.)

Serves 8 to 10

• ½ cup beer or ale
• 1 cup mayonnaise
• 1 teaspoon celery seed
• 2 teaspoons minced onion
• 1 teaspoon salt
• 1/4 teaspoon Tabasco
• 6 cups shredded cabbage
• 1 green pepper, shredded

Gradually stir beer into mayonnaise, blending well. Add celery seed, minced onion, salt and Tabasco. Add mayonnaise to cabbage and green pepper. Toss lightly. Chill.

Yield: 8 to 10 servings

• 1 l/2 cups salad oil
• 1 cup beer
• 1 tablespoon Worcestershire sauce
• 2 cans (10 3/4 ounces each) condensed tomato soup
• 1 small onion, grated
• 1 large clove garlic, mashed
• 1 tablespoon sugar
• 2 tablespoons salt
• 1 tablespoon prepared horseradish

Combine all ingredients in a bowl and beat until well blended. Chill until ready to serve. Beat again just before serving.

Yield: 12 servings or 5 cups