Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
241
Calories
4g
Protein
17g
Fat
13g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
| Radicchio | 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
- 2 small heads frisée, about 1 lb. total,
- cored and cut into bite-size pieces
- 1 head white or red Belgian endive, cored
- and cut crosswise into strips 1⁄2 inch wide
- 1 head radicchio, cored and cut crosswise
- into strips 1⁄2 inch wide
- 3 shallots, minced
- 2 Tbs. chopped fresh chives
- Salt and freshly ground pepper, to taste
- 2 to 3 Tbs. extra-virgin olive oil
- 1⁄2 to 3⁄4 lb. French lardons or other cured,
- unsmoked bacon, such as pancetta, cut
- into 1⁄4-inch dice
- 3 Tbs. sherry vinegar
- 2 Tbs. white wine vinegar, or to taste
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