Recipe courtesy of Tyler Florence
Romaine Hearts with a Lemony Caesar Dressing
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 567
- Total Fat
- 59 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 118 mg
- Sodium
- 556 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 567
- Total Fat
- 59 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 118 mg
- Sodium
- 556 mg
Ingredients
Directions
- Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel.
- Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend. Add the water and blend again. Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad bowl. Stir in the cheese and season with salt and pepper. Add the greens and toss to coat. Taste, for seasoning, and grate the egg over the top.
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