RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.3061
Energy (kCal)	308.7265
Carbohydrates (g)	6.6928
Total fats (g)	30.8148
Fatty acids, total saturated 20:0 (g)	0.1030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0748
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1070
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6273
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.0904
Proline (g)	0.3109
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	9.0000
Glucose (dextrose) (g)	0.1070
Adjusted Protein (g)	0.0000
Cystine (g)	0.1305
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3264
Copper, Cu (mg)	0.6042
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9515
Total lipid (fat) (g)	30.8148
Vitamin K (phylloquinone) (g)	86.5750
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0511
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1900
Folate, total (g)	22.6010
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	333.6195
Energy (kcal)	308.7265
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0079
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1182
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.8399
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	8.4394
Lutein + zeaxanthin (g)	216.5118
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3157
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	115.9035
Fatty acids, total saturated 16:0 (g)	1.4495
Carbohydrate, by difference (g)	6.6928
Vitamin D (IU)	0.0000
Fructose (g)	0.1154
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5976
Tyrosine (g)	0.2321
Potassium, K (mg)	303.3668
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	16.4480
Serine (g)	0.3809
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2413
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0306
Fatty acids, total saturated 14:0 (g)	0.0005
Histidine (g)	0.1557
Isoleucine (g)	0.2484
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.0310
Water (g)	25.4736
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.1818
Carotene, beta (g)	199.7782
Sodium, Na (mg)	4.2962
Iron, Fe (mg)	2.7972
Energy (kJ)	1291.6478
Ash (g)	1.2904
Caffeine (mg)	0.0000
Glycine (g)	0.3165
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0234
Fatty acids, total saturated 18:2 undifferentiated (g)	14.9228
Fatty acids, total polyunsaturated (g)	15.3383
Vitamin E (alpha-tocopherol) (mg)	4.2384
Sucrose (g)	1.5853
Vitamin B-6 (mg)	0.0492
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2499
Beta-sitosterol (mg)	59.4000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.1588
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.6435
Pantothenic acid (mg)	0.1660
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1689
Folate, food (g)	22.6010
Fatty acids, total saturated 20:1 (g)	0.3604
Fatty acids, total monounsaturated (g)	8.4555
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0009
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	25.9853
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.2126
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	13.7955
Fatty acids, total saturated 10:0 (g)	0.0015
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.3105
Alanine (g)	0.3152
Glutamic acid (g)	1.3262
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4538
Folate, DFE (g)	22.6010
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.8133
Tryptophan (g)	0.0499
Threonine (g)	0.1711
Fatty acids, total polyunsaturated 18:1 c (g)	0.0003
Manganese, Mn (mg)	3.9748
Protein (g)	6.3061
Cryptoxanthin, beta (g)	0.3050
Fatty acids, total saturated 18:1 undifferentiated (g)	8.0874
Betaine (mg)	0.1800
Phosphorus, P (mg)	262.7560
Tocopherol, gamma (mg)	5.0376

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Preparation Time
Cooking Time - 9 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside. | 2. Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain. | 3. In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture. | 4. If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dijon mustard	1	tablespoon		-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
lemon juice	1/2	tablespoon		1.6775	0.5261	0.0267	0.0183
extra virgin olive oil	3	tablespoons		-	-	-	-
salt pepper	to taste			-	-	-	-
belgian endive	4	heads		-	-	-	-
pine nut	1/3	cup		302.85	5.886	6.1605	30.7665
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Warm Belgian Endive and Pine Nut Salad