In order, place 1st 7 ingredients in blender. Puree for 10 seconds or until all ingredients are incorporated. Pour dressing into top of double boiler that has been sprayed with non-stick spray. Over simmering water while constantly stirring and scraping the pan with a rubber spatula, cook dressing until it has the consistency of buttermilk. (Dont boil the water rapidly or the egg will scramble). Transfer to glass container and store in refrigerator until cool Serve over romaine lettuce and croutons, preferably from the La Madeleine bakery from which this copy cat recipe was copied. Add a generous sprinkling of Kraft Parmesan cheese and toss. Source: Gloria Pitzer
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1127 (99%)|
|Amt Per Serving||% DV|
|Total Fat 125.2g||167 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 28.9g|
|Polyunsanturated Fat 72.2g|
|Cholesterol 0mg||0 %|
|Sodium 1221.3mg||42 %|
|Potassium 96.1mg||3 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.8g|
|Protein 0.5g||1 %|
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Calories per serving: 1137
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