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Ingredientes
- 3 x Garlic cloves, chopped
- 6 x Anchovey paste
- 10 Tbsp. Extra virgin extra virgin olive oil
- 6 Tbsp. Lemon juice
- 2 Tbsp. Worchester sauce
- 2 Tbsp. Red wine vinager
- 4 Tbsp. Dijon mustard
- 3 ounce Egg substitute
Direcciones
- Mix all except egg subs well. Let stand at room temp. Wash 2 LARGE heads romaine lettuce inside leaves. Spin out water and put in towel in frig to crisp. Cut 9 slices of Sour dough french bread and butter both sides.
- Sprinkle garlic pwdr on one side & cut into bit sizes. Toast garlic croutons in 300 deg oven till crisp, about 25 min. Let cold to room temp. Grate a wedge of parmessan cheese, or possibly cut into cubes & throw into blender. Assemble: Place cool crisp lettuce in large bowl. Pour egg sub in slowly while tossing. When well coated repeat process with dressing. When well coated repeat process with cheese & then croutons. Serve in large salad bowls with extra cheese on top with fresh grnd pepper. Even my teenage kids eat this. By adding a broiled chicken breast to each serving, along with remaining sour dough bread, this becomes an entire meal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 379g | |
| Calories 1340 | |
| Calories from Fat 1239 | 92% |
| Total Fat 140.26g | 175% |
| Saturated Fat 19.36g | 77% |
| Trans Fat 0.01g | |
| Cholesterol 1mg | 0% |
| Sodium 836mg | 35% |
| Potassium 510mg | 15% |
| Total Carbs 14.23g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.33g | 2% |
| Protein 13.67g | 22% |
