Try this Caesar Salad with Anchovies and Pancetta recipe, or contribute your own.
Suggest a better description1. In a high-powered blender, combine the egg yolk, garlic, Dijon mustard, lemon juice, salt, pepper, half the anchovies, and ¼ cup (60 ml) oil. Blend for 10 seconds. With the blender running, slowly pour in the remaining oil in a thin stream so the dressing emulsifies. Add in ½ cup (45 g) of the Parmesan cheese and pulse a few times to combine.
2. Melt the butter in a small skillet and sauté the pancetta until crisp.
3. Toss the lettuce with ½ cup (120 ml) of the dressing. Roughly chop the remaining anchovies and place on top. Sprinkle with the crispy pancetta. Top with Parmesan crisps (see Note) or the remaining grated Parmesan, and additional freshly ground pepper. If desired, drizzle with more dressing.
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Serving Size: 1 (119g) | ||
Recipe Makes: 1 | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 24.1mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
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: 9
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