Рецепт Caesar Salad With Fennel And Red Pepper
Порций: 6
Ингредиенты
- 1 sm Head romaine lettuce, leaves torn into bite-size pcs
- 2 sm Fennel bulbs, thinly sliced
- 1 x Red bell pepper, seeded, deveined and thinly sliced
- 3/4 c. Coarsely minced toasted walnuts
- 2 Tbsp. Fresh lemon juice
- 2 x Cloves garlic, chopped
- 4 x Anchovy fillets, rinsed, dry, chopped
- 1 x Egg slightly beaten
- 1/2 c. Extra virgin olive oil
- 1/2 tsp Freshly grnd black pepper
- 1/3 c. Grated Parmesan cheese
Инструкции
- Nuts add in a crouton-like crunch an crisp vegetables add in extra flavor to this unique yet straightforward version from "Season to Taste," by Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a large salad bowl, combine lettuce, fennel, red pepper and walnuts. In a small bowl, mix remaining ingredients till well blended. Pour over salad and toss well.
- Makes 6 servings.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 129g | |
Recipe makes 6 servings | |
Calories 264 | |
Calories from Fat 217 | 82% |
Total Fat 24.82g | 31% |
Saturated Fat 4.09g | 16% |
Trans Fat 0.0g | |
Cholesterol 36mg | 12% |
Sodium 127mg | 5% |
Potassium 358mg | 10% |
Total Carbs 7.54g | 2% |
Dietary Fiber 2.9g | 10% |
Sugars 1.25g | 1% |
Protein 5.18g | 8% |