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Lettuce, Anchovy and Egg Salad with a Creamy Vinaigrette

A crisp salad featuring homemade croutons, hard-boiled eggs, and anchovies, drizzled with a rich lemon and garlic dressing.

HealthySeafoodAppetiserSaladSpanish
Estimated Nutrition
Calories
364.2
kcal / serving
2185.3 kcal total
Carbs
8.1g
per serving
48.5 g total
Fat
32.8g
per serving
196.8 g total
Protein
10.7g
per serving
64.2 g total
Cook Time
15
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2.5
g
Caster Sugar
CondimentsSauces
5
ml
Dijon Mustard
Dairy
6
piece
Egg
Medium, free-range
1
piece
Egg Yolk
Large, free-range
Fruits
30
ml
Lemon Juice
GrainsCereals
3
slice
White Crusty Bread
Crusts removed and torn into small pieces
NutsSeeds
1
clove
Garlic
Small, crushed
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Olive Oil
For the croutons
150
ml
Extra Virgin Olive Oil
Seafood
50
g
Anchovy Fillet
In olive oil, drained and cut on the diagonal into 2.5cm pieces
Vegetables
3
piece
Little Gem Lettuce
Outside leaves discarded

Method

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