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Ingredientes
- 1/4 c. extra virgin olive oil
- 2 x garlic cloves crushed
- 16 x three-eighths-inch slices baguette
- 4 tsp anchovy paste
- 1 Tbsp. red wine vinegar - (to 2)
- 2 Tbsp. fresh juice of Mexican limes
- 1 x one-minute coddled egg
- 1 dsh Worcestershire sauce
- 1/3 c. garlic-flavored extra virgin olive oil
- 8 Tbsp. finely-grated Parmesan cheese divided
- 1/4 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 3 x heads romaine lettuce outer leaves
- Â Â discarded, ends trimmed, washed, dry
- Â Â and chilled
Direcciones
- To make the croutons, heat the extra virgin olive oil and garlic in a skillet. Spread one-fourth tsp. anchovy paste on one side of each baguette slice. Place slice paste-side down in warm oil and cook for 30 to 40 seconds, then turn and toast the other side. Continue with the rest of the slices, removing the garlic from the pan when it starts to brown. Place the croutons on paper towels to drain. Set aside.
- Stir together the vinegar, lime juice, coddled egg and Worcestershire sauce in a big wooden salad bowl. Then add in the garlic-flavored extra virgin olive oil in a thin, steady stream, whisking constantly to create an emulsion. Stir in 6 Tbsp. Parmesan cheese, salt and black pepper. Add in the romaine leaves and croutons and toss till the lettuce is coated with dressing.
- To serve, divide the salad among 4 chilled plates and sprinkle with the remaining Parmesan.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 304 | 94% |
| Total Fat 34.37g | 43% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 303mg | 13% |
| Potassium 22mg | 1% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.14g | 0% |
| Protein 3.93g | 6% |
