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Tomato and Bread Salad With Garlic-Anchovy Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6425
Energy (kCal)15.0265
Carbohydrates (g)2.2559
Total fats (g)0.0812
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes. | 2. Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes. | 3. Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 -5 lbs vine-ripened 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    extra virgin olive oil 3 tablespoons - - - -
    red wine vinegar 1 1/2 1/2 4.2465 0.0603 0.0089 0.0
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    basil 1/3 cup chopped 1.84 0.212 0.252 0.0512
    anchovy fillet 3 rinsed mashed - - - -
    black pepper ground - - - -
    bread 2 slices toasted cut - - - -
    parmesan cheese grated - - - -

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



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