* Coddled egg may be substituted with 1/2 cup mayonnaise. If doing this substitution, reduce some of the olive oil.
** Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste.
*** Fresh lemon juice is essential. Some chefs squeeze the lemon through a cheesecloth to ensure that only the juice ends up in the salad. If you are careful to keep the lemon seeds out of the salad, a simple squeeze will do.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (684g)|
|Recipe Makes: 1|
|Calories from Fat: 222 (65%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 21.4mg||7 %|
|Sodium 88.1mg||3 %|
|Potassium 1696.3mg||45 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 7.9g|
|Protein 15.1g||22 %|
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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: 341
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