Romaine Lettuce Salad

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Romaine Lettuce Salad
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
543
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie543 kcal(26 %)
Protein12.73 g(13 %)
Fat50.28 g(43 %)
Carbohydrates15.89 g(11 %)
Sugar added0 g(0 %)
Roughage3.32 g(11 %)
Vitamin A1,447.3 mg(180,913 %)
Vitamin D0.92 μg(5 %)
Vitamin E5.52 mg(46 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.32 mg(29 %)
Niacin4.68 mg(39 %)
Vitamin B₆0.16 mg(11 %)
Folate236.29 μg(79 %)
Pantothenic acid0.36 mg(6 %)
Biotin2.97 μg(7 %)
Vitamin B₁₂0.73 μg(24 %)
Vitamin C10.72 mg(11 %)
Potassium464.85 mg(12 %)
Calcium184 mg(18 %)
Magnesium31.4 mg(10 %)
Iron2.61 mg(17 %)
Iodine31.56 μg(16 %)
Zinc0.83 mg(10 %)
Saturated fatty acids8.06 g
Cholesterol90.6 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
Parmesangarlic cloveeggolive oilsalt

Preparation steps

1.

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.

2.

Rinse romaine lettuce, trim and thoroughly drain or spin dry. Cut leaves into 2 cm (approximately 1 inch) wide strips.

3.

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.

4.

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.