RecipeDB

Cooking in progress....

German Romaine Salad With Westphalian Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.344
Energy (kCal)2019.9156
Carbohydrates (g)29.1726
Total fats (g)213.2649
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the vinaigrette: | 2. Spoon the mustard into a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper. Or, use a food processor. | 3. Next, place prosciutto in a small skillet on medium heat and sauté until it begins to brown. Add the minced garlic and brown together for a few seconds. Add vinaigrette and cook just until warm. | 4. Meanwhile, loosen each Romaine heart on 4 individual salad plates. Crumble blue cheese onto the lettuce, the optional hazelnuts, and drizzle with the warmed prosciutto (or Westphalian, better) dressing. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    german mustard 1/2 tablespoon - - - -
    safflower oil 3/4 cup 1445.34 0.0 0.0 163.5
    red wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    water 1/4 cup 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    westphalian ham 3/4 cup diced - - - -
    garlic 3/4 teaspoon minced 3.1289999999999996 0.6943 0.1336 0.0105
    blue cheese 1/3 cup crumbled 395.2667 3.8955 1.1188 41.7317
    romaine lettuce heart 4 trimmed - - - -
    hazelnut 1/2 cup chopped 159.6 24.0 0.0 8.004

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



    Similar Recipes by Processes Similar Recipes by Category Composition