Directions:
- In a blender or a food processor combine all of the drained anchovy fillets with Worcestershire sauce, wine vinegar, garlic, paprika, dried oregano and 1 tablespoon Parmesan cheese; blend on high speed until combined.
- With the motor running add in the oil (if possible chill for a couple of hours before using) season with black pepper to taste.
- Place the romaine lettuce in a large bowl, then add in the chopped eggs with croutons and about 1/2 cup Parmesan cheese; toss to combine.
- Pour the prepared dressing over the with lemon juice to taste; toss well to combine and season with freshly lots gound black pepper.
- Sprinkle with grated mozzeralla cheese on top if desired.
- Delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.08 Kcal (1089 kJ) | ||
| Calories from fat | 217.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.16g | 37% | |
|---|---|---|---|
| Cholesterol | 105.33mg | 35% | |
| Sodium | 458.34mg | 19% | |
| Potassium | 188.36mg | 4% | |
| Total Carbs | 3.73g | 1% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 8.3g | 17% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 143.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 322.18 Kcal (1349 kJ) | ||
| Calories from fat | 269.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.93g | 37% | |
|---|---|---|---|
| Cholesterol | 130.48mg | 35% | |
| Sodium | 567.78mg | 19% | |
| Potassium | 233.33mg | 4% | |
| Total Carbs | 4.62g | 1% | |
| Sugars | 1.96g | 6% | |
| Dietary Fiber | 0.41g | 1% | |
| Protein | 10.28g | 17% | |
| Vitamin C | 2.5mg | 3% | |
| Iron | 1.7mg | 8% | |
| Calcium | 177.9mg | 14% | |
* 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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