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Artichoke and Fennel Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.931
Energy (kCal)871.7986
Carbohydrates (g)85.9299
Total fats (g)56.937
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. | 2. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large. | 3. bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme. | 4. Toss the fennel mixture with the dressing, season it with the pepper and salt, and. | 5. garnish the salad with the reserved fennel tops. | 6. Serves 6. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 2 pounds 281.2276 66.2246 11.2491 1.8144
    artichoke heart 2 cans drained quartered 25.2167 0.0 5.61 0.1417
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    black olive 1/4 cup pitted brine-cured 25.2167 0.0 5.61 0.1417
    anchovy fillet 1 ounce drained minced 25.2167 0.0 5.61 0.1417
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    oregano 1/4 teaspoon dried 0.6625 0.1723 0.0225 0.0107
    thyme 1/4 teaspoon crumbled dried 0.20199999999999999 0.0489 0.0111 0.0034
    pepper - - - -

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



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