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Ingredients
- 3 x Anchovy fillets
- 1 x Clove garlic, peeled
- 2 Tbsp. Dijon mustard
- 1/2 Tbsp. Worcestershire sauce
- 1 Tbsp. Balsamic vinegar Juice of 1/2 lemon
- 1/3 c. Extra virgin olive oil Salt and pepper
- 1/4 c. Freshly grated Parmesan
- 1 head Romaine lettuce, washed, dry and torn into pcs Parmesan shavings
Directions
- Finely chop the anchovy fillets with the garlic and transfer to a large bowl. Whisk in mustard, Worcestershire sauce, balsamic vinegar, and lemon juice. Gradually add in extra virgin olive oil, whisking constantly till vinaigrette emulsifies (oil and vinegar mix bind together). Season with salt and pepper to taste. Stir in the Parmesan. Add in the Romaine and toss to coat.
- Serve topped with Parmesan shavings.
- Yield: 2 to 3 generous servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 83g | |
| Calories 177 | |
| Calories from Fat 95 | 54% |
| Total Fat 10.84g | 14% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1020mg | 43% |
| Potassium 168mg | 5% |
| Total Carbs 5.5g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.5g | 1% |
| Protein 14.84g | 24% |
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