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Belgian Endive With Roquefort Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0896
Energy (kCal)663.0352
Carbohydrates (g)4.2811
Total fats (g)72.1325
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, whisk mustard with vinegar. | 2. Add oil, garlic, salt and pepper, and whisk until vinaigrette thickens. | 3. In a large serving bowl, toss endives, walnuts and Roquefort with the dressing. Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dijon mustard 2 teaspoons - - - -
    raspberry vinegar 2 tablespoons - - - -
    walnut oil 3 tablespoons 360.67199999999997 0.0 0.0 40.8
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    belgian endive 3 sliced - - - -
    walnut 1/4 cup 360.67199999999997 0.0 0.0 40.8
    roquefort cheese 1/4 cup crumbled 296.45 2.9216 0.8391 31.2988

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



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