1. Put the first 8 ingredients in a blender and blend for about 10 seconds. Then while still running slowly drizzle in the olive oil, until thick and smooth. Season to taste. Note: May not need salt.
2. Simply toss with 2 torn romaine hearts (enough for 6 servings), croutons and top with shredded Parmigiano-Reggiano cheese and freshly ground black pepper.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 107 (85%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 9.9mg||3 %|
|Sodium 266.8mg||9 %|
|Potassium 45.7mg||1 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2.8g|
|Protein 1.6g||2 %|
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Calories per serving: 126
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