anchovy fillets, or 1 tsp anchovy paste
Dijon or 1/4 tsp dry mustard
fresh-ground black pepper
mayonnaise, or 1 egg
freshly grated parmesan
1 large head
romaine lettuce, or 2 hearts
4 to 5 slices
cooked bacon, crumbled (optional)
- For croutons, trim and discard crusts from bread. Cut bread into 1/2 inch (1 cm) cubes. Heat butter in a frying pan over medium heat. Add bread, tossing to coat. Stir and turn until golden, 3-5 minutes. If the bread is browning too quickly, reduce heat. Turn onto paper towels.
- For dressing, finely chop garlic and anchovies and place in a large bowl. If using a garlic press, push anchovies through the press as well. Squeeze in 2 tbsp juice from lemon. Add Dijon, Worcestershire sauce, salt and pepper. Whisk to mix. Gradually whisk oil into mixture, pouring very slowly to emulsify. Whisk in mayonnaise or egg. Whisk in about half of the parmesan.
- For salad, tear or slice lettuce into pieces and add to dressing. Sprinkle with bacon if you wish, and remaining parmesan. Toss evenly to coat and scatter with croutons. Serve with lemon wedges for those who like a tangier dressing.
Create a vegetarian version by using capers instead of anchovies, and roasted red pepper instead of bacon.
Protein 6 g
Carbohydrates 14 g
Fat 24 g
Fibre 3 g
Sodium 461 mg