NOTE: I usually double the amount of dressing for that amount of romaine. Sprinkle the bottom of a wooden salad bowl with salt and rub it with the garlic (or, I usually also grate the garlic and put it in the dressing)/ Add the mustard, lemon juice, and Tabasco (and anchovy paste) and stir with a wooden spoon or wisk until the salt dissolves.
Add the olive oil and stir rapidly until the liquid blends. Wash the romaine well and dry the leaves with a towel. Tear the leaves into bite-sized pieces and add them to the salad bowl. Sprinkle with parmesan cheese, add the anchovies (or skip in favor of the paste above.) Break the egg over the salad. Sprinkle with croutons and mix gently, but thoroughly with a wooden fork and spoon.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 259 (52%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 188.9mg||58 %|
|Sodium 501.9mg||17 %|
|Potassium 198.9mg||5 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 43g|
|Protein 14.2g||20 %|
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Calories per serving: 498
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