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Ingredientes
- 6 x Anchovy Filets
- 4 Tbsp. Lowfat milk
- 1 c. Extra virgin olive oil
- 1 cl Garlic, left whole
- 4 slc French Bread, (cut into 1/2" cubes) Egg Head of Romaine Lettuce Juice from Small Lemon Salt and Pepper
- 4 Tbsp. Parmesan Cheese, grated
Direcciones
- 1) Soak the anchovies in the lowfat milk for 15 min. Rinse and pat dry on paper towels. Chop roughly. Cook the egg for 1 minute.
- 2. Crush the garlic and leave in the oil for about 30 min. Heat all but 6 tb of the oil in a frying pan till warm. Fry the cubes of bread till golden, stirring constantly with a metal spoon for even browning. Drain on paper towels.
- 3. Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add in the egg mix and toss to coat well. Place in a clean serving bowl and sprinkle over the croutons and parmesan cheese. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 691 | |
| Calories from Fat 502 | 73% |
| Total Fat 56.75g | 71% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 500mg | 21% |
| Potassium 114mg | 3% |
| Total Carbs 37.3g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.48g | 2% |
| Protein 10.0g | 16% |
