Directions:
- Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour.
- In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.76 Kcal (1284 kJ) | ||
| Calories from fat | 166.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.48g | 28% | |
|---|---|---|---|
| Cholesterol | 49.18mg | 16% | |
| Sodium | 582.75mg | 24% | |
| Potassium | 239.92mg | 5% | |
| Total Carbs | 25.45g | 8% | |
| Sugars | 6.01g | 24% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 8.04g | 16% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 82.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 199.63 Kcal (836 kJ) | ||
| Calories from fat | 108.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.03g | 28% | |
|---|---|---|---|
| Cholesterol | 32mg | 16% | |
| Sodium | 379.23mg | 24% | |
| Potassium | 156.13mg | 5% | |
| Total Carbs | 16.56g | 8% | |
| Sugars | 3.91g | 24% | |
| Dietary Fiber | 1.11g | 7% | |
| Protein | 5.23g | 16% | |
| Vitamin C | 4.2mg | 11% | |
| Iron | 0.7mg | 6% | |
| Calcium | 53.8mg | 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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