Directions:
- Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
- With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
- Pulse in 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
- Place the shredded romaine and iceberg in a large bowl and toss with the dressing. Lay the romaine leaves on a platter. Place a few tablespoons of the salad onto the leaves and garnish with additional cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.75 Kcal (1427 kJ) | ||
| Calories from fat | 293.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.57g | 50% | |
|---|---|---|---|
| Cholesterol | 30.75mg | 10% | |
| Sodium | 263.69mg | 11% | |
| Potassium | 523.78mg | 11% | |
| Total Carbs | 7.81g | 3% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 7.13g | 14% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 191.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 120.9 Kcal (506 kJ) | ||
| Calories from fat | 103.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 50% | |
|---|---|---|---|
| Cholesterol | 10.91mg | 10% | |
| Sodium | 93.56mg | 11% | |
| Potassium | 185.84mg | 11% | |
| Total Carbs | 2.77g | 3% | |
| Sugars | 1.13g | 13% | |
| Dietary Fiber | 1.38g | 16% | |
| Protein | 2.53g | 14% | |
| Vitamin C | 3.5mg | 17% | |
| Iron | 0.6mg | 10% | |
| Calcium | 67.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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