Yields: 5-6 Servings
Add the garlic, the anchovy paste, mustard and egg yolk to a large bowl and blend together until thick and smooth.
While whisking, slowly drizzle in the olive oil until you have a smooth emulsion, but you may need to add more depending on the freshness of your eggs.
Pour half the dressing into a small bowl and add 3/4 of the lettuce the using a spatula, toss to coat the lettuce, then add the rest of the lettuce once the first part is coated.
Add the rest of the dressing one 1 TSP at a time until it is coated to your preference, then season with salt and pepper to taste.
Top the whole bowl with the parmesan cheese or use extra cheese to dress solo plates
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 53 (60%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 35.7mg||11 %|
|Sodium 42.6mg||1 %|
|Potassium 526.2mg||14 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 3.1g|
|Protein 3.4g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 88
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Personally, I prefer making it this way
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