This classic salad is always a hit. And no need to fuss with raw egg yolks. Mayonnaise adds rich creaminess to the dressing. Try homemade Coconut Mayonnaise in place of the processed mayonnaise.
Ingredients
- ¼ cup (54 grams) extra virgin olive oil
- 2 tablespoons (30 grams) lemon juice
- 1 tablespoon (15 grams) mayonnaise
- ¼ teaspoon (2 grams) anchovy paste
- ¼ teaspoon (1 gram) garlic powder
- ¼ cup (50 grams) freshly grated Parmesan cheese
- 8 cups (325 grams) chopped romaine lettuce (about 2–3 romaine hearts)
- Fresh ground pepper to taste
How to Make It
- In a large salad bowl, combine the olive oil, lemon juice, mayonnaise, anchovy paste, and garlic powder. Use a whisk to blend the ingredients together until emulsified.
- Place the lettuce followed by the grated Parmesan on top of the dressing in the salad bowl. Season with freshly ground black pepper. The salad may sit like this, covered with plastic wrap until it is ready to be served.
- Immediately before serving, toss the salad ingredients together until the lettuce is completely coated with the dressing and cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 211 kcal Calories from Fat: 180.45 kcal |
|
% Daily Value*
|
| Total Fat 20.05 g 57% |
Trans Fat 0.0 g |
carbohydrates 2.05 g 2% |
Protein 5.64 g 11% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |