Olive oil contributes the most calories (105.97) per serving. Romaine lettuce contributes the most sodium (16.69 mg) per serving. Olive oil contributes the most fat (11.99 g) per serving. Egg(s) contributes the most cholesterol (31.02 mg) per serving. Romaine lettuce contributes the most carbohydrates (6.87 g) per serving.
Bring a pot of water to a boil and place the egg in it. Boil for 45 seconds and no more. Remove the egg and cool. In a medium bowl, combine the garlic, anchovy paste, dijon mustard, capers, salt and pepper, and lemon juice. Crack the egg and add to the bowl, whisking until smooth. Slowly add the olive oil while whisking until smooth. If you add the oil too fast, the dressing will separate. Tear Romaine leaves into pieces and place in a large serving bowl. Add half the dressing and toss, and then add the other half of dressing, and parmesan cheese. Serve with croutons if desired.
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