DRESSING (Can be prepared in advance to this point): Add garlic, anchovies, white vinegar, mustard, worcheshire , hot sauce, lemon, salt and pepper
JUST BEFORE SERVING (add to dressing): Egg yolk, 1 tbsp grated Parmesan cheese
S l o w l y. Add oil, whisking all the while until you achieve a thick creamy consistency
ASSEMBLE SALAD: Break romainne into bite size or manageable pieces. Toss with 1/3 cup Parmesan to lightly dust the leaves.
Toss with just enough dressing to your taste
Sprinkle with bacon pieces and Parmesan petals. ENJOY!
Keep an eye on the dressing as you add it. Some people love lots, some like less. Personally, I like a nice even consistency but not too wet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (41g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (47%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 40.6mg||12 %|
|Sodium 215.9mg||7 %|
|Potassium 68.2mg||2 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 14g|
|Protein 5.2g||7 %|
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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: 152
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