Baked Caesar Salads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 373 mg | (9 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 small Endive (or romaine lettuce hearts)
- salt
- 80 grams stale white bread
- 6 garlic cloves
- 40 grams green Olives (pitted)
- 2 Tbsps Caper
- 6 Anchovy fillet
- 1 handful parsley
- 8 Tbsps olive oil
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the endive or romaine hearts and pat dry. Bring a large pot of salted water to a boil. Blanch the lettuce for about 4 minutes, drain and rinse under cold water. Pat dry with paper towels.
Crush the stale bread to crumbs. Mince the garlic. Drain the olives, capers and anchovies and chop together finely. Rinse the parsley, pat dry and chop finely.
Grease a baking dish with a bit of olive oil. Heat 6 tablespoons of olive oil in a large pan. Sauté the garlic until softened. Add the olives, capers, anchovies, parsley and breadcrumbs to the pan. Season with salt and pepper. Remove from heat and allow to cool slightly.
Open up the lettuce heads and fill with the breadcrumb mixture. Place into the prepared baking dish, drizzle with the remaining olive oil, cover with aluminum foil and bake for 30 minutes. Remove the foil during the last 10 minutes to brown slightly.
Remove from oven, allow to cool slightly and serve with fresh bread.
