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Catalan Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.6601
Energy (kCal)2240.2787
Carbohydrates (g)280.358
Total fats (g)115.6383
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Separate the endive leaves, wash and dry them and make a base layer of them on a flat salad plate. | 2. Pile the tomato slices on top and then the shallot slices. Scatter over the beans and the artichoke slices. | 3. To make the dressing, mix together the sherry vinegar and the oil. Add a pinch of celery salt, a pinch of fennel seed and season with salt and freshly ground black pepper. | 4. Pour the dressing over the salad and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    endive 6 heads 523.26 103.113 38.475 6.156000000000001
    egg tomato 6 sliced - - - -
    shallot 6 sliced 691.2 161.28 24.0 0.96
    green bean 8 ounces cooked cooled 70.3067 15.8077 4.1504 0.499
    artichoke heart 6 cooked cooled sliced - - - -
    sherry wine vinegar 4 tablespoons - - - -
    olive oil 8 tablespoons 954.72 0.0 0.0 108.0
    celery salt 1 pinch - - - -
    fennel seed 1 pinch 0.4312 0.0654 0.0198 0.0186
    pepper 1 pinch 0.3608 0.0919 0.0149 0.0047

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



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