INGREDIENTS
2
Hearts romaine lettuce
1 14 ounce can
Alaskan salmon
4
Anchovies
3 cloves
Garlic
2
Lemons
1 handful
Parsley, leaves
1
head Radicchio
2
Egg whites
2 tsp
Dijon mustard
1 tbsp
Worcestershire sauce
1
Salt and pepper
6 tbsp
Olive oil, extra-virgin
3
italian bread crumbs, 3 generous handfuls
2 handfuls
Parmigiano-reggiano or romano, grated