Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

Add grilled shrimp or chicken to make this an entrée salad, or serve it with your favorite pasta toss. Egg yolks enrich and bind this tasty dressing. Be sure to look for pasteurized eggs since they are not cooked.

Recipe by Cooking Light July 2009

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine 1 tablespoon oil and bread in a large bowl, tossing to coat. Arrange bread in a single layer on a baking sheet; bake at 350° for 15 minutes or until golden. Cool.

  • Pat anchovy fillets dry with a paper towel. Combine fillets, cheese, and next 3 ingredients (through garlic) in a blender; process until smooth. With blender on, add remaining 1/4 cup oil, 1 tablespoon at a time; process until smooth. Combine croutons and lettuce in a large bowl. Drizzle lettuce and croutons evenly with dressing; toss to coat. Sprinkle salad mixture evenly with salt; toss to combine. Serve immediately.

Nutrition Facts

205 calories; fat 14.4g; saturated fat 2.6g; mono fat 9.3g; poly fat 1.9g; protein 6.5g; carbohydrates 13g; fiber 1.6g; cholesterol 76mg; iron 1.8mg; sodium 496mg; calcium 70mg.
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