tablespoons white wine vinegar
head romaine lettuce, cored, rinsed, dried
cup pine nuts
tablespoons Tuscan extra virgin olive oil
anchovies in oil, drained and chopped
teaspoons Dijon mustard
Freshly ground black pepper
ounces Italian Parmesan, shaved with a vegetable peeler
Nutritional analysis per serving (4 servings)
412 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 16 grams protein; 202 milligrams cholesterol; 593 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by Edamam
- Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
- Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
- Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.
Save To Recipe Box
Print this recipe