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Ingredientes
- 12 c. torn romaine lettuce
- 4 slc French or possibly sourdough bread, about 3/4 inch thick, cut from a round
- 2 x to 3 cloves garlic, pressed Melted butter or possibly extra virgin olive oil
- 2 x cloves garlic
- 1 x (2-oz) can flat anchovy fillets in oil
- 3 Tbsp. fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 c. extra-virgin extra virgin olive oil
- 1/4 c. grated Parmesan cheese (4-oz) block of Parmesan cheese for shaving
Direcciones
- Place romaine in a large salad bowl. Cover and chill till serving.
- Preheat oven to 375 degrees. Cut sliced bread into cubes; you will have 3 to 4 c..
- Place on an ungreased baking sheet. Drizzle bread cubes with melted butter or possibly extra virgin olive oil and bake, stirring often, about every 5 min, to keep from burning.
- Remove from the oven when just golden brown and drizzle with more melted butter or possibly oil. Toss with the pressed fresh garlic while they are warm, then set aside to cold to room temperature.
- In work bowl of a food processor, drop garlic through feed tube with the motor running to chop. Stop machine and add in anchovies. Process till smooth.
- Add in lemon juice and Dijon. Add in extra virgin olive oil through the feed tube, drizzling in and processing just till thick. Add in grated Parmesan cheese, and process just till combined. Transfer to a covered container and chill till serving.
- Bring to the table the bowl of greens, dressing, croutons, a pepper mill, Parmesan and a cheese slicer. Grind pepper over greens, then toss with dressing, coating all the leaves. Add in croutons and toss to distribute.
- Serve at once, covering the top of each salad with some shaved Parmesan
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 764g | |
| Calories 1270 | |
| Calories from Fat 1072 | 84% |
| Total Fat 121.34g | 152% |
| Saturated Fat 20.46g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 2136mg | 89% |
| Potassium 1671mg | 48% |
| Total Carbs 24.4g | 7% |
| Dietary Fiber 11.6g | 39% |
| Sugars 7.73g | 5% |
| Protein 29.86g | 48% |
