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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and trim the radicchio and Savoy cabbage leaves, and remove the chunkier stems and centre stem of the Savoy cabbage. Then cut or tear the leaves into even sized strips. Heat the olive oil in a large wok or frying pan. Wilt the leaves in the olive oil - just for a few minutes so the leaves are still crunchy but warm. | 2. Lay the wilted leaves out on a large platter or individual plates and top with the gorgonzola cheese cubes, Parma ham slices (which have been shredded) and the olives. | 3. Scatter the rocket (arugula) leaves over the top and then scatter the pomegranate seeds over before adding the dressing. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicory lettuce	250			-	-	-	-
savoy cabbage	250			4725.0	1067.5	350.0	17.5
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
gorgonzola	200		cubed	-	-	-	-
parma ham	300		shredded	-	-	-	-
olive	50	g		117.5	4.6	5.9	8.25
pomegranate seed	100			-	-	-	-
rocket	100			-	-	-	-
dijon mustard	3	teaspoons		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
olive oil	50			119.34	0.0	0.0	13.5
salt pepper				-	-	-	-

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