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Escarole (Endive), Walnut & Fontina Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.6053
Energy (kCal)3421.4922
Carbohydrates (g)29.8843
Total fats (g)352.1478
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large salad bowl, whisk together the mustard and the vinegar. Add the olive oil, whisking constantly until the mixture is emulsified. Add the shallot, garlic, salt & pepper and whisk once more. | 2. Add the greens, cheese, and the walnuts to the dressing and toss thoroughly. Serve right away. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dijon mustard 1 teaspoon - - - -
    rice vinegar 2 tablespoons - - - -
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    shallot 1 peeled sliced 115.2 26.88 4.0 0.16
    garlic clove 1 -2 crushed - - - -
    kosher salt 1 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    escarole 1 - 1 1/2 trimmed cut 0.0 0.0 0.0 0.0
    fontina cheese 6 ounces cut 661.689 2.6366 43.5456 52.9691
    walnut 1 cup toasted chopped 1927.12 0.0 0.0 218.0

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



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