Calories
595kcal
Sugar
20g
Fat
41g
Carbs
37g
Protein
21g
Ingredients
- 1 tablespoon anchovy paste
- 1/2 loaf ciabatta or other good Italian bread
- Juice of 1 lemon
- 1 cup olive oil
- 1 1/2 cups Parmigiano Reggiano cheese, grate
- Fresh cracked black pepper to taste
- 1 large head Romaine lettuce, chopped
Preparation
- Combine lemon juice and anchovy paste in a blender.Start blender and drizzle olive into mixture until it thickens.
- Cut bread into 1 inch cubes and toast until brown. The trick here is to have it crispy on the outside and soft on the inside.
- Combine lettuce and bread cubes in a salad bowl and cover with Parmigiano Reggiano (Parmesan) cheese.
- Pour dressing over top and toss.
