Wash lettuce and shake dry. Tear into bite size pieces. I discard spine of outside leaves but use spine of smaller leaves.
In a measuring cup, put anchovy paste (don't cheat and skip this ingredient, it's not the same without it), garlic, capers, Worchestershire sauce and mustard. Smash capers with a small spoon and mix together thoroughly. With a fork whisk in egg. Add lemon juice and vinegar and mix. While whisking, drizzle
in olive oil until well emulsified. Add pepper and mix.
Pour dressing over lettuce and toss. Add croutons and Parmesan and toss.
Note: good olive oil and good parmesan are key for the best flavor. Grate your own parmesan from a block, it's cheaper and better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (71%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 0mg||0 %|
|Sodium 790.1mg||27 %|
|Potassium 420.5mg||11 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 11.5g|
|Protein 2.9g||4 %|
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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: 214
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