- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 55 mg
- Sodium
- 232 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 55 mg
- Sodium
- 232 mg
Ingredients
Directions
- Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
- Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
