Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories468 kcal (23%)
Total Fat31.5 g (45%)
Carbs32.3 g (12%)
Sugars4.3 g (5%)
Protein17.3 g (35%)
Sodium1012.1 mg (51%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200°C/fan 180°C/gas 6.
Step 2
In a small food processor, whizz together the egg with the garlic clove, lemon juice, Dijon mustard, Worcestershire sauce and 2 of the anchovies.
Step 3
Season well with sea salt and black pepper, then keep the food processor running and gradually pour in the extra-virgin olive oil until the dressing becomes really thick and glossy.
Step 4
Set aside to allow the flavours to mingle.
Step 5
In the meantime, make the croutons by cutting or tearing the ciabatta into bite sized pieces.
Step 6
Place on a baking tray, drizzle with olive oil, garlic powder and a bit of sea salt and then mix together.
Step 7
Bake for 5 minutes, remove from oven to toss, and then bake for another 3-5 minutes, or until crispy.
Step 8
Set aside for later.
Step 9
Take a bowl and put in a handful of lettuce leaves (tearing any large leaves).
Step 10
Mix the lettuce with the remaining anchovies, croutons.
Step 11
Drag a vegetable peeler over the Parmesan and let a few shavings fall into your salad, and then drizzle the salad with the dressing.
Step 12
Serve up and enjoy!
Notes
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