Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
233
Calories
2g
Protein
14g
Fat
29g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | 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
- 2/3 cup hazelnuts
- 3 large bunches watercress, about 1 1/2 lb.
- total, tough stems removed
- 3 heads Belgian endive, about 1 lb. total,
- cored and separated into leaves
- 5 Tbs. hazelnut oil or extra-virgin olive oil
- 1/2 tsp. salt, plus more as needed
- 3 Tbs. pear vinegar or white balsamic vinegar
- 1/2 tsp. freshly ground pepper, plus more
- as needed
- 3 small, ripe but firm pears, preferably
- red Bartlett
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