RecipeDB

Cooking in progress....

Endive Salad With Walnuts and Roquefort Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.5547
Energy (kCal)1760.3058
Carbohydrates (g)9.5061
Total fats (g)183.4311
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the outside leaves from the endives, separate the other leaves and cut them into pieces of around 1 to 1.5 inches into a salad bowl. | 2. Roughly crumble the Roquefort cheese into small pieces as well as half of walnut halves. Put both on the endives. | 3. Make your vinaigrette. In a bowl mix salt, pepper, and mustard. Solwly add the vinegar and then the oils, always mixing. | 4. When ready to serve, pour the vinaigrette on the salad, mix the whole together, evenly share out salad among the individual ear-dish and finally share on tops the left walnut halves as well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    endive 6 - - - -
    roquefort cheese 7 ounces 960.4808 9.4659 2.7187 101.4061
    walnut half 3 ounces 75.65 0.0 16.83 0.425
    walnut oil 3 tablespoons 360.67199999999997 0.0 0.0 40.8
    sunflower oil 3 tablespoons 360.67199999999997 0.0 0.0 40.8
    dijon mustard 1 teaspoon 75.65 0.0 16.83 0.425
    champagne vinegar 1 tablespoon - - - -
    salt pepper 75.65 0.0 16.83 0.425

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



    Similar Recipes by Processes Similar Recipes by Category Composition