Recipe from Season 2, Episode 3 of Healthy Gourmet.
Wash and dry romaine hearts and endive leaves. Tear into a large bowl. Set aside.
In a small bowl, mix together anchovies, garlic, capers, red wine vinegar, Worcestershire sauce, and Parmesan cheese. Season with salt and pepper. Slowly drizzle olive oil into other ingredients to create an emulsion. Check for seasoning.
Toss romaine and endive with vinaigrette and place on a platter. Garnish with crouton substitute if desired.
Total Fat: 18.3g
Total Carbohydrates: 23.2g
Dietary Fibre: 4.1g