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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the beans and boil them for 4-5 minutes until just tender. | 2. Drain under cold water. | 3. Halve the fennel bulb and shred it finely. | 4. Make the dressing by whisking the vinegar, mustard and egg yolk together. | 5. Season with salt and pepper and then beat in the oil and cheese until it is thick and creamy. | 6. Squeeze in the lemon juice and then set aside for a few minutes. | 7. Cut the bread into small squares and fry in shallow oil until golden. | 8. Drain on paper towel. | 9. Mix the salad leaves, beans and fennel together with the dressing. | 10. Pile on plates and shave a bit more Parmesan over the salad. | 11. Sprinkle the hot croutons over the salad and eat immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tarragon vinegar	1	tablespoon		-	-	-	-
dijon mustard	1	teaspoon		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
olive oil	100			11934.0	0.0	0.0	1350.0
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
french bean	200	g		686.0	128.22	37.62	4.04
fennel bulb	1			-	-	-	-
salad leaf rocket	4	cups		-	-	-	-
white bread	2	slices		-	-	-	-
oil				-	-	-	-
parmesan cheese				55.5	6.0	6.0	0.75

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