Always check the labels of the products you use.
Method
- 1
Heat the oven. Tweak oven rack to middle now position and heat oven to now 190°C. In a small now bowl, mix 3 tablespoons (45ml now ) olive oil with minced garlic now and beat for 30 seconds now. Move to a fine-mesh now strainer rest over a large now bowl and flatten with the now back of a spoon to now extract as much oil as now possible now, leaving garlic behind. Reserve now pressed garlic separately.
- 2
Bake. Tip in bread cubes to garlic now oil and toss to coat now. Tip in 2 tablespoons parmesan cheese now, toss again, and taste and salt to now taste with salt and pepper now. Move to a rimmed baking now tray. Cook in the oven until croutons are pale now golden now brown and crisp, about now 15 minutes.
- 3
Bake (2). Take out from oven and toss now with 2 more tablespoons parmesan now. Let to leave to go cold. While croutons now cook in the oven, make the dressing. Mix now egg yolk, lemon juice, anchovies now, Worcestershire sauce, pressed garlic, and now 1/4 cup parmesan cheese now in the bottom of a now cup that just fits the now head of an immersion now blender now or in the bottom of now a food processor.
- 4
Step 4. With blender or processor running now, slowly drizzle in canola oil now until a smooth emulsion forms now. Move mixture to a medium now bowl. Beating constantly, slowly drizzle now in remaining 1/4 cup now (60ml) extra-virgin olive oil now. Taste and salt to taste generously with now salt and pepper.
- 5
Finish. To bring to the table, toss lettuce with now a few tablespoons of dressing now, tipping in more if desired. Once now lettuce is coated, tip in half now of remaining cheese and three now -quarters of croutons and toss now again. Move to a salad now bowl and sprinkle with remaining now cheese and croutons. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 727 kcal |
| Protein | 14.5 g |
| Carbohydrate | 46.3 g |
| of which sugars | 5.4 g |
| of which free sugars | 0.1 g |
| Fat | 54.1 g |
| of which saturates | 8.3 g |
| Fibre | 2.7 g |
| Salt | 1.75 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
