2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
1 large egg yolk
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 dash Worcestershire sauce
¼ cup olive oil
salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons
Make dressing: Mash garlic with anchovy fillets in a large salad bowl. Add lemon juice, egg yolk, red wine vinegar, Dijon mustard, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season with salt and black pepper.
Make salad: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated. Serve salad topped with croutons.
This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.
Nutrition Facts (per serving)
|Servings Per Recipe 2|
|% Daily Value *|
|Total Fat 33g||42%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 26mg||132%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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