Puree spinach, leeks and anchovies in food processor fitted with steel blade. Place puree in mixing bowl. Add remaining ingredients and combine. Store in covered container in refrigerator for 4-6 hours before using. To serve, Nick~quotes uses a combination of Romaine, head lettuce and chicory topped by tiny bay shrimp, carrot curl and sprig of watercress. Serve on chilled salad plates to 12 to 16.
Per Serving (excluding unknown items): 795 Calories; 94g Fat (99.0% calories from fat); 2g Protein; 0g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 735mg Sodium. Exchanges: 0 Lean Meat; 8 Fat.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 364 (75%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 21.7g|
|Cholesterol 34.3mg||11 %|
|Sodium 882.5mg||30 %|
|Potassium 204.2mg||5 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 30.1g|
|Protein 3.1g||4 %|
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Calories per serving: 486
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