Directions:
- In a blender, combine anchovies, garlic clove, lemon juice, egg yolks, and 1 tbsp of the Parmigiano-Reggiano cheese.
- Pulse a couple of times to combine, then add 2 tablespoons water and blend again.
- Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified.
- Season to taste with salt and some freshly ground black pepper.
- Chop 2 heads of romaine lettuce, and throw into a large mixing bowl. Dress the salad with homemade dressing, and some cracked black pepper and mix thoroughly. Top with the remaining 2 tbsps of Parmigiano-Reggiano cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.82 Kcal (1707 kJ) | ||
| Calories from fat | 369.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.05g | 63% | |
|---|---|---|---|
| Cholesterol | 54.86mg | 18% | |
| Sodium | 40.74mg | 2% | |
| Potassium | 540.66mg | 12% | |
| Total Carbs | 6.75g | 2% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 2.4mg | 13% | |
| Calcium | 83.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 146.62 Kcal (614 kJ) | ||
| Calories from fat | 132.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.76g | 63% | |
|---|---|---|---|
| Cholesterol | 19.72mg | 18% | |
| Sodium | 14.65mg | 2% | |
| Potassium | 194.38mg | 12% | |
| Total Carbs | 2.43g | 2% | |
| Sugars | 0.78g | 9% | |
| Dietary Fiber | 1.5g | 17% | |
| Protein | 1.5g | 8% | |
| Vitamin C | 3.4mg | 16% | |
| Iron | 0.9mg | 13% | |
| Calcium | 29.9mg | 8% | |
* 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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