From the newspaper
Trim the root ends of the romaine, then wash and dry the leaves. Refrigerate until ready for use.
In a food processor or blender, combine 1/4 cup of pecorino with the mayonnaise, water, red wine vinegar, garlic, anchovy, Worcestershire sauce, hot sauce, and white pepper. Puree until smooth, adding water if needed. Season with salt.
In a large serving bowl, toss the lettuce with the dressing. Top with additional pecorino and season with black pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (834g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 771 | ||
Calories from Fat: 523 (68%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 58.1g | 77 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 121.1mg | 37 % | |
Sodium 1919.2mg | 66 % | |
Potassium 1634.6mg | 43 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 21.1g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database 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: 771
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.