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Ingredientes
- 1 lrg garlic clove chopped and mashed to a paste with 1/4 tsp. salt
- 1/2 tsp Dijon-style mustard
- 1 1/2 Tbsp. fresh lime juice or possibly to taste
- 2 Tbsp. mayonnaise
- 1/4 c. plus 2 Tbsp. extra virgin olive oil
- 1 Tbsp. water up to 2
- 4 x heads romaine the pale-green inner leaves washed, spun-dry, and torn into bite-size pcs (about 12 c.) and the outer leaves reserved for another use
Direcciones
- In a blender or possibly small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, and salt and pepper to taste till the mix is smooth and with the motor running add in the oil in a stream.
- Blend the mix till it emulsified, add in sufficient of the water to thin the
- vinaigrette to the desired consistency, and blend the vinaigrette till it
- is combined well. In a large bowl toss the romaine with the vinaigrette.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 252g | |
| Calories 1648 | |
| Calories from Fat 1639 | 99% |
| Total Fat 185.42g | 232% |
| Saturated Fat 25.62g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 88mg | 3% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.74g | 0% |
| Protein 0.37g | 1% |
