Directions:
- In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.)
- In a blender, combine the anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, garlic, sugar, pepper and egg yolks; cover and process until smooth. While processing, gradually add oil in a steady stream.
- Drizzle desired amount of dressing over salad and toss to coat. Sprinkle with croutons and cheese. Refrigerate any leftover dressing for up to 3 days. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.01 Kcal (1277 kJ) | ||
| Calories from fat | 170.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.9g | 29% | |
|---|---|---|---|
| Cholesterol | 50.22mg | 17% | |
| Sodium | 398.45mg | 17% | |
| Potassium | 140.89mg | 3% | |
| Total Carbs | 24.01g | 8% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 79.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 251.45 Kcal (1053 kJ) | ||
| Calories from fat | 140.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.58g | 29% | |
|---|---|---|---|
| Cholesterol | 41.4mg | 17% | |
| Sodium | 328.48mg | 17% | |
| Potassium | 116.15mg | 3% | |
| Total Carbs | 19.79g | 8% | |
| Sugars | 4.83g | 23% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 6.85g | 17% | |
| Vitamin C | 5.3mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 65.9mg | 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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