Photo: K8
Estimated Nutrition (whole recipe, rough)
242
Calories
4g
Protein
14g
Fat
22g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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 bunches of watercress
- 2 cartons of mustard and cress
- 1medium leek, very finely sliced
- 6 spring onions or scallions, chopped small
- 1 bulb of fennel, slicked in thin match-sticks
- 1 large handful of fresh parsley, pull off into small sprigs
- the leaves from 1 young sprig of fresh rosemary
- the leaves from 4-6 prigs of fresh mint, slightly chopped
- 6 fresh sage leaves, slightly copped
- the leaves from 2 small branches of thyme
- a few leaves from any other herb you have (take care not to use too
- much of any very strong flavoured ones)
- sea salt and freshly ground black pepper
- 2-3 tablespoons wine vinegar
- 4-5 tablespoons olive oil
- =
Directions
1
Wash the cresses, herbs and fennel and dry all thoroughly. Mix them,
2
with the leek and spring onions, in a large bowl, sprinkle with salt and
3
pepper, and mix again. Mix the oil with the vinegar and pour over the
4
salad just before serving.
Recipe sourced from
fandom