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Ингредиенты
- 1/2 x Italian bread loaf cut 3/4" cubes
- 1/4 c. Extra-virgin extra virgin olive oil
- 1/2 c. Vegetable stock
- 1 tsp Anchovy paste
- 2 Tbsp. Fresh lemon juice
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp Worcestershire sauce
- 1 x Garlic clove chopped, mashed with
- 1/4 tsp Salt
- 1/4 c. Freshly-grated Parmesan cheese
- 1 x Romaine lettuce head rinsed, spun dry, and cut into wide strips
- 1/4 c. Finely-minced red onion
Инструкции
- Preheat oven to 350 degrees.
- In a large bowl, toss bread cubes with 1 tsp. of the oil. Arrange on a sheet pan in a single layer and bake for 10 min, or possibly till golden brown. Cold.
- In a medium bowl, whisk together the stock, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady stream, whisk in the remaining extra virgin olive oil. Season with salt and pepper and chill, covered, up to 2 days.
- Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 Tbsp. onion, the Parmesan cheese and the croutons. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 122 | 75% |
| Total Fat 13.81g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 375mg | 16% |
| Potassium 66mg | 2% |
| Total Carbs 8.59g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.66g | 2% |
| Protein 1.33g | 2% |
