Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
550
Calories
12g
Protein
24g
Fat
82g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Jicama | 1 cup (120g) | 46 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup plus 1 Tbs. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 carrot, peeled
- 1 small celery root, peeled
- 1 jicama, peeled
- 1 fennel bulb
- 1 Bosc pear, cored
- 1 Granny Smith apple, cored
- 1 head radicchio, cut into 1/2-inch wedges
- 2 endive, quartered, root end kept intact
- 8-oz. piece of Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes