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Arugula Salad With Lemon & Truffle Oil Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.131
Energy (kCal)489.1304
Carbohydrates (g)2.3103
Total fats (g)54.5798
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the baby arugula into a large bowl. | 2. Squeeze half a lemon over the arugula and add the zest. | 3. Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now. | 4. If you're adding toasted walnuts, toss those on top as well. | 5. Drizzle everything in the bowl with truffle oil. | 6. Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste. | 7. Mix all those lovely things together. | 8. Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby arugula 4 cups - - - -
    parmigiano reggiano cheese 1/4 cup shaved - - - -
    lemon 1/2 teaspoon grated rind 0.6404 0.2058 0.0243 0.0066
    lemon juice 2 tablespoons squeezed 6.71 2.1045 0.1067 0.0732
    truffle oil 1 1/2 1/2 - - - -
    sea salt 1 pinch - - - -
    black pepper ground - - - -
    pear sliced - - - -
    walnut 1/4 cup toasted 481.78 0.0 0.0 54.5
    egg soft-poached - - - -

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



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