Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
542
Calories
55g
Protein
30g
Fat
14g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Vegetable | 1 tbsp (14g) | 120 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
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 cups (packed) trimmed watercress sprigs (from 1 large bunch)
- 1/2 cup fresh basil leaves
- 3 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon finely grated lemon peel
- 1/2 cup mayonnaise
- 1/4 cup crème fraîche or sour cream
- 1 1/2 tablespoons fresh lemon juice
- 2 anchovy fillets
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled
- Assorted cut-up vegetables (For dipping)
- Assorted chips (for dipping)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes