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Add a photoServings: 8
Ingredients
- 6 x Cloves garlic
- 6 x Anchovy fillets
- 1 c. Extra virgin olive oil
- 4 Tbsp. Fresh lemon juice
- 2 Tbsp. Champagne vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1 c. Parmesan cheese
- 2 x Coddled Large eggs Salt & pepper to taste
- 2 x Heads romaine lettuce Croutons Fresh mint, optional Bacon, cooked and crumbled, optional
Directions
- I do it all in the Cuisinart: To coddle the Large eggs, boil some water in the microwave, drop the Large eggs in it, and let them sit for 2 min. Drop garlic cloves in with machine running. Add in anchovies and 1/2 of extra virgin olive oil. Add in rest of ingredients. Then put the remaining oil in the white tube thing and let it drizzle through.
- To make it like they have at "Canlis", add in some minced fresh mint, some crumbled bacon before you toss it. Oh, and do not forget the Romaine, that I sometimes do a chiffonad, other times tear in bite size pcs.
- I also love the croutons from Larry's Market. A neat and easy bacon thing, is to take each strip and twist them into a tight corkscrew shape, then broil. Very cute.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 271 | 90% |
| Total Fat 30.74g | 38% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 255mg | 11% |
| Potassium 55mg | 2% |
| Total Carbs 2.43g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.56g | 0% |
| Protein 5.12g | 8% |
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