Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
366
Calories
8g
Protein
37g
Fat
3g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 Tbs. balsamic vinegar
- Salt and freshly ground pepper, to taste
- 2 Tbs. extra-virgin olive oil
- 1/2 head Treviso radicchio, sliced crosswise 1/2
- inch thick
- 1 head Belgian endive, sliced crosswise 1/2 inch
- thick
- 1 cup arugula
- 1 oz. Parmigiano-Reggiano cheese, shaved into
- thin strips with a vegetable peeler
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