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Dartmouth Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.2174
Energy (kCal)316.9161
Carbohydrates (g)69.1518
Total fats (g)2.5385
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the mackerel in a pan with water to cover, the vinegar, a pinch of salt and the bay leaf. Bring to the boil then take off the heat and leave to cool. Remove the mackerel from the water and flake the fish off the bone into chunks, making sure there are no bones. Blanch the green beans. | 2. To make the dressing, mix the vinegar with the oil and anchovies in a bowl and season well with sea salt and freshly-ground black pepper. | 3. Line a bowl with the crisp lettuce leaves, arrange the tomatoes around the edge, then fill the centre with the beans, onions, artichokes, radishes, mackerel and basil. | 4. Scatter the eggs and olives over, then dress and toss the salad at the table when everyone is sitting down. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mackerel 4 gutted - - - -
    white wine vinegar 1/4 teaspoon - - - -
    sea salt black pepper ground - - - -
    bay leaf 1 - - - -
    green bean 3 1/2 ounces trimmed 30.7592 6.9159 1.8158 0.2183
    lettuce 1 separated 7.15 1.2265 0.7425 0.121
    tomato 3 ripe quartered 186.2069 41.2894 9.7151 1.6192
    spring onion 2 sliced - - - -
    artichoke 2 sliced - - - -
    radish 5 sliced 92.8 19.72 3.944 0.58
    basil leaf 6 - - - -
    hard egg 3 peeled quartered boiled - - - -
    black olive 12 - - - -
    white wine vinegar 3 tablespoons - - - -
    extra virgin olive oil 9 tablespoons - - - -
    anchovy fillet 6 salted - - - -

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



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