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Paris-Style Bistro Salad With Toasted French Blue Cheese Tartine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0824
Energy (kCal)503.036
Carbohydrates (g)4.7847
Total fats (g)54.646
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide the salad greens, tomato wedges, olives and walnuts evenly into two serving dishes, tossing gently to combine. | 2. Preheat the broiler. Place the slices of bread on a baking sheet and toast briefly on one side only. Remove from oven and spread the blue cheese thickly on the untoasted side of each slice; return to the broiler and cook for 30 seconds to 1 minute, or until cheese is melted and bubbly, watching carefully so as not to burn. Let cool slightly before slicing into 1 1/2-inch wide strips. | 3. Right before serving, top each salad with a splash each of the vinegar and oil, and season with salt and pepper to taste. | 4. Top salad with strips of the warm Poilane and blue cheese tartine, and serve with a nice glass or bottle of French rose or local sparkling wine! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salad green 2 -3 cups mixed 0.0 0.0 0.0 0.0
    tomato 1 cut 22.14 4.7847 1.0824 0.24600000000000002
    nicoise olive 2 tablespoons - - - -
    walnut 4 tablespoons toasted 480.89599999999996 0.0 0.0 54.4
    red wine vinegar - - - -
    extra virgin olive oil - - - -
    salt pepper - - - -
    rustic bread 2 thick - - - -
    blue cheese 4 generous - - - -

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



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