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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 375 degrees. | 2. Place eggs in small saucepan and add water to cover by 1 inch. Heat to boiling, then let stand covered 15 minutes. Drain and cool in cold water. | 3. Meanwhile, place bread on cookie sheet and brush 2 T. oil over both sides of bread. Bake, turning once, until golden brown, about 12 minutes. Let cool, then cut into triangles. | 4. Drain artichoke hearts and tuna. Rinse chick peas and pat dry. Scrub yellow squash and zucchini, then cut into matchsticks. Stem and seed bell pepper and cut into thin strips. | 5. Line large platter with romaine leaves. Arrange artichokes, tuna, chick peas, squashes, and bell pepper on romaine. | 6. Rinse anchovies, pat dry, and chop fine. Chop sun-dried tomatoes. Mince enough parsley to measure 2 T. Combine anchovies, tomatoes, and parsley in mixing bowl. Whisk in remaining 6 T. oil, the lemon juice, salt, and pepper. Drizzle dressing over salad. | 7. Peel and quarter hard-cooked eggs. Garnish salad with eggs and olives. | 8. Serve salad with croutons. | 9. Note: To arrange the salad on the platter, I do a pinwheel effect. I put the tuna in the center, surrounded alternately by chick peas, and artichokes. I then make spokes of squash & zucchini strips alternating with pepper strips, with eggs stuffed in between. I then sprinkle the olives over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
wheat bread	4	slices		-	-	-	-
extra virgin olive oil	8	tablespoons		-	-	-	-
artichoke heart	1	jar	marinated	-	-	-	-
tuna	1	can		-	-	-	-
chick pea	1	cup	canned	-	-	-	-
summer squash	1			-	-	-	-
zucchini	1			3.36	0.4976	0.4336	0.064
red bell pepper	1			-	-	-	-
romaine lettuce	1/2			3.995	0.7732	0.2891	0.0705
anchovy fillet	4			-	-	-	-
sun tomato oil	6		sun-dried packed	-	-	-	-
parsley	6 -8	sprigs		0.0	0.0	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
oil black olive	8		oil-cured	-	-	-	-

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