Directions:
- Parmesan Crisps:
- Heat a nonstick skillet over medium-high heat and sprinkle the cheese, by the tablespoon, into the skillet. Cook until lacy and slightly set; about 1 minute. Flip and cook until crisp, about 2 minutes more. Transfer to a wire rack to cool.
- Dressing:
- Combine the olive oil, anchovies, lemon juice, garlic, hot sauce, mustard, salt, Worcestershire sauce, and pepper, to taste, in blender or food processor. Blend until smooth.
- Salad:
- Put the lettuce, eggs, and tomatoes into a large serving bowl and crumble in the Parmesan crisps. Pour enough dressing on the salad to coat well, toss, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.49 Kcal (1484 kJ) | ||
| Calories from fat | 317.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.31g | 54% | |
|---|---|---|---|
| Cholesterol | 144.55mg | 48% | |
| Sodium | 587.71mg | 24% | |
| Potassium | 163.82mg | 3% | |
| Total Carbs | 3.3g | 1% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 7.41g | 15% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 0.5mg | 3% | |
| Calcium | 86.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 290.92 Kcal (1218 kJ) | ||
| Calories from fat | 260.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.98g | 54% | |
|---|---|---|---|
| Cholesterol | 118.63mg | 48% | |
| Sodium | 482.33mg | 24% | |
| Potassium | 134.45mg | 3% | |
| Total Carbs | 2.71g | 1% | |
| Sugars | 1.54g | 7% | |
| Dietary Fiber | 0.36g | 2% | |
| Protein | 6.08g | 15% | |
| Vitamin C | 7.2mg | 15% | |
| Iron | 0.4mg | 3% | |
| Calcium | 70.9mg | 9% | |
* 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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