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- 1 head of Romaine lettuce
- Dressing
- 3 cloves of garlic, chopped
- 2 fresh farm egg yolks
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 4 fillets of white anchovies (Gavros)
- 2 Tbsp. chopped sun-dried tomatoes
- 2 Tbsp. of capers
- juice of 1/2 lemon
- 1 tsp. black pepper
- splash of water
- 1/3 cup olive oil + 2/3 cup vegetable oil
- salt to taste
- Garnishes
- slices of pastourma (fried or as-is)
- small cubes of Krinos Saganaki cheese
- Cretan-style rusks, broken-up into fork-sized bites
View Full Recipe at Kalofagas
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 133g | |
| Calories 222 | |
| Calories from Fat 149 | 67% |
| Total Fat 16.7g | 21% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1145mg | 48% |
| Potassium 500mg | 14% |
| Total Carbs 19.15g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.57g | 5% |
| Protein 2.88g | 5% |
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