Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Gouda | 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
- =
- Loio Rosso” lettuce
- “Trocadero” lettuce
- “Hoja de Roble” lettuce
- Parmesano cheese
- Cured Gouda cheese
- Olive oil ice cream
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
- Sugar
- =
Directions
Wash and disinfect the various lettuces with bicarbonate. Then chop them up into medium pieces. Next, place them in a vessel, dressing them with the balsamic vinegar, the olive oil, the salt, the pepper and a bit of sugar (mix the dressing separately). Cut the two cheeses into thick shavings with a cheese grater. Place a scoop of olive oil ice cream on the plate. Next, cover the decorative dish with plenty of the salad leaves. Finally place the cheese shavings around the salad.