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Veggie Niçoise Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.9486
Energy (kCal)695.6434
Carbohydrates (g)135.7718
Total fats (g)13.2462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F Wrap beets in foil and bake until tender when pierced, about 1 hour. Set aside to cool. Peel beets and cut into small wedges. | 2. Bring medium saucepan of lightly salted water to a boil. Add haricots vert and cook until tender, about 4 minutes. Using slotted spoon, transfer haricots vert to colander and rinse under cold running water; pat dry with paper towels. Pour off all but 3 inches water from pan and place steamer basket inside. Add potatoes, cover and steam over medium-high heat until tender when tested with a fork, about 20 minutes. Let cool slightly, then cut each potato into quarters. | 3. Make dressing: In medium bowl, combine shallots, horseradish, vinegar, sour cream and mustard. Whisk in oil, 1 tablespoon at a time, until well blended. Season with salt and pepper. (Vegetables and dressing can be prepared up to 1 day ahead. Cover separately and refrigerate. Bring to room temperature before using.). | 4. Just before serving, stir dill into dressing. In large bowl, toss beets, beans and potatoes with 1/4 cup of dressing. Mound beet salad on plates and garnish with eggs, if using, and tomatoes. Serve remaining dressing separately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 lb 195.045 43.3635 7.3028 0.7711
    green bean 4 ounces 35.1534 7.9038 2.0752 0.2495
    red potato 1 lb 317.515 72.1213 8.5729 0.635
    hard egg 6 quartered boiled - - - -
    cherry tomato 12 halved - - - -
    shallot 2 tablespoons minced 14.4 3.36 0.5 0.02
    horseradish 2 tablespoons prepared 14.4 3.387 0.354 0.207
    sherry wine vinegar 2 tablespoons - - - -
    cream 2 tablespoons sour reduced fat 99.0 1.995 1.089 10.404000000000002
    dijon mustard 1 teaspoon - - - -
    extra virgin olive oil 1/4 cup - - - -
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596

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



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