The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.

Always a crowd pleaser.  Traditionally mixed table-side.

Ingredients:  

• 4 slices French or sourdough bread cut into cubes
• 4 T melted butter
• 2 T olive oil
• 3 crushed garlic cloves

Salad

• 1 crushed garlic cloves-more to taste
• 1 large or 2 small heads romaine lettuce
• 8 T olive oil
• ½ t anchovy paste or whole anchovy filets (OR Substitute 1 t soy sauce)
• juice of one lemon (3 T)
• salt & fresh ground pepper to taste
• 1 coddled egg
• ~1/2 C grated Parmesan

Directions:

1. To make croutons, sauté the bread cubes in butter and olive oil adding 3 of the garlic cloves to the pan.
2. Turn until crispy and brown on all sides,
3. Drain on paper towel. As an alternative, the ingredients can all be placed into a baking dish, tossed and baked on 350° until crisp—about 7 minutes or until browned.
4. Toss again once during baking.
5. Rub a glass bowl with the remaining garlic.
6. Add the torn romaine.
7. Toss with the remaining olive oil.
8. Then the remaining ingredients in order given.
9. Serve immediately.
   NOTE: This serves ~6 people. Due to the different party sizes, please adjust quantity to your sized party. For drama, this could be done table-side

Serves: 6

Source:  Villa Park Women’s League Gourmet