Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
915
Calories
58g
Protein
69g
Fat
22g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Anchovy | 100g | 210 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| 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 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- =
- 4 oz anchovy filets
- 4 each garlic cloves, crushed
- 2 tsp dry mustard
- 2 tsp Worcestershire sauce
- 3 Tbsp white wine vinegar
- 1 Cup olive or avocado oil
- 1/3 Cups fresh lemon juice
- 3 egg yolks (optional)
- 3 heads romaine lettuce, torn into bite size pieces (12 cups)
- 2 Cups grated Parmesan or Romano cheese
- 6 Cups croutons
- 3 California Avocados, seeded, peeled and sliced
- =
Directions
1
Crush anchovies and garlic in a small bowl and add dry mustard, Worcestershire sauce, vinegar, oil, lemon juice and egg yolks
2
Whisk until well blended.
3
Place lettuce in large salad bowl and toss with dressing.
4
Add cheese and croutons and gently toss again.
5
Top with avocado slices.
Recipe sourced from
fandom