Photo: Anna Pelzer
Romaine Salad with Anchovy Dressing and Parmesan
7 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
468
Calories
30g
Protein
37g
Fat
5g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 flat anchovy fillets, finely chopped
- 2 small garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon white-wine vinegar
- 1/4 cup extra-virgin olive oil
- 3 hearts of romaine (20 to 22 ounces total), torn into pieces
- 6 ounces Parmigiano-Reggiano, shaved with a vegetable peeler
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes