Anchovy & Parmesan Dressed Iceberg Recipe
Ingredients
- 1 egg & 1 extra yolk
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 large garlic clove, crushed
- 400 ml vegetable oil
- a little ground pepper
- 4-6 anchovy fillets, finely chopped
- 4 tbsp freshly grated parmesan
- 1 heaped tbsp snipped fresh chives
- 1 Iceberg lettuce, cored & cut into 4
Directions
- To make the dressing, whiz up the egg with the extra yolk, vinegar, mustard and garlic in a processor for a few minutes.
- Then pour in the oil through the feeder tube, little by little, continually mixing.
- Add the ground pepper, anchovies, about 2 tbsp grated parmesan and chives. Briefly pulse to just mix and taste for seasoning.
- Serve the lettuce on individual plates with the dressing and extra parmesan sprinkled over the top (or, if too thick to sprinkle, spoon a good dollop of the dressing on the side).
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 888 | |
| Calories from Fat 847 | 95% |
| Total Fat 95.8g | 120% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 2.37g | |
| Cholesterol 53mg | 18% |
| Sodium 220mg | 9% |
| Potassium 217mg | 6% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.75g | 2% |
| Protein 6.09g | 10% |
