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Ingredientes
- 3 whl Portabella mushrooms
- 1/2 c. Extra virgin extra virgin olive oil (divided use)
- 2 Tbsp. Egg substitute
- 1 1/2 tsp Coarse-grain mustard
- 1 1/2 tsp Anchovy paste
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Fresh lemon juice
- 1 x Clove garlic, minced very fine
- 1 x Clove garlic, cut in half (divided use)
- 1/4 c. Vegetable oil
- 1 tsp Fresh thyme
- 1/4 c. Finely grated Parmesan cheese Salt and freshly grnd black pepper
- 3 x Heads Romaine lettuce
- 1 1/2 c. Plain croutons
Direcciones
- Brush mushrooms with some of the extra virgin olive oil and broil, gills up, 6 inches from the heat for 10 min. Cold, slice and reserve.
- While broiling, make the dressing: Whisk together egg substitute, mustard, anchovy paste, vinegar, lemon juice and minced garlic. Start adding vegetable oil and remaining extra virgin olive oil a drop at a time till an emulsion forms (the oil no longer floats on top and is incorporated into the liquids). Then pour in oils in a steady stream till all is incorporated.
- Stir in thyme and cheese. Season to taste with salt and pepper.
- Remove leathery outer leaves of romaine and throw away or possibly reserve for another use. Rinse the more tender leaves, core and pat with paper towels to dry.
- Cut into bite-size pcs. Rub inside of bowl with cut garlic clove and add in lettuce. Toss. Add in the mushrooms and about 1 c. of the dressing. Toss again with the croutons. Let stand 10 min before serving.
- Makes 6servings.
- NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 246 | 84% |
| Total Fat 27.85g | 35% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 248mg | 7% |
| Total Carbs 9.36g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.73g | 1% |
| Protein 2.69g | 4% |
