Romaine Lettuce Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 12.73 g | (13 %) | ||
| Fat | 50.28 g | (43 %) | ||
| Carbohydrates | 15.89 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.32 g | (11 %) |
| Vitamin A | 1,447.3 mg | (180,913 %) | ||
| Vitamin D | 0.92 μg | (5 %) | ||
| Vitamin E | 5.52 mg | (46 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 4.68 mg | (39 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 236.29 μg | (79 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 2.97 μg | (7 %) | ||
| Vitamin B₁₂ | 0.73 μg | (24 %) | ||
| Vitamin C | 10.72 mg | (11 %) | ||
| Potassium | 464.85 mg | (12 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 31.4 mg | (10 %) | ||
| Iron | 2.61 mg | (17 %) | ||
| Iodine | 31.56 μg | (16 %) | ||
| Zinc | 0.83 mg | (10 %) | ||
| Saturated fatty acids | 8.06 g | |||
| Cholesterol | 90.6 mg |
Ingredients
- Ingredients
- 2 slices Wheat bread (or dark bread)
- 2 garlic cloves
- 6 Tbsps vegetable oil
- 1 large Romaine lettuce (about 500 grams)
- 2 very fresh eggs
- 100 milliliters olive oil (Extra-virgin)
- 3 Tbsps lemon juice
- salt
- freshly ground pepper
- 2 Anchovy fillet
- 30 grams Parmesan (for garnish)
Preparation steps
Remove crust from bread. Peel and chop garlic. Heat oil in a pan, add bread and toast over medium heat until golden brown. Towards the end of toasting add garlic.
Rinse romaine lettuce, trim and thoroughly drain or spin dry. Cut leaves into 2 cm (approximately 1 inch) wide strips.
Bring a small saucepan of water to boil. Pierce eggs and add to the saucepan for about 1 minute. Remove from the saucepan, rinse with cold water, remove from shell and place eggs directly into a bowl.
Gradually whisk olive oil and lemon juice in a bowl and then season with salt and pepper. Mix prepared ingredients with lemon juice mixture in a large bowl. Rinse anchovy with cold water, pat dry and chop finely, mix with the salad. Serve with grated Parmesan and halved bread slices.
