Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
1009
Calories
61g
Protein
38g
Fat
105g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- 2⁄3 cup Olivier Toasted Parmesan and Garlic
- Dipping Oil
- 2 to 3 slices country bread, each 1⁄2 inch thick,
- cut into 1⁄2-inch cubes
- Salt, to taste
- 1 egg yolk
- 1 Tbs. fresh lemon juice
- 2 anchovy fillets, minced (optional)
- 1⁄8 tsp. Worcestershire sauce
- Freshly ground pepper, to taste
- 2 hearts of romaine lettuce, washed, dried and
- leaves separated
- 1 Tbs. chopped fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes