Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
277
Calories
8g
Protein
24g
Fat
4g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | 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
- =
- 8 cups loosely packed, small fresh baby or micro greens
- 1 Tbs. fresh chervil
- 1 Tbs. fresh chives
- 1 Tbs. fresh parsley
- 1 Tbs. fresh tarragon leaves
- 1/4 lb. (1/2 cup) fresh almonds, coarsely chopped
- 2 Tbs. almond oil
- 1 Tbs. sherry vinegar
- Salt and freshly ground black pepper to taste
- 1 cup thin shavings fresh Parmigiano-Reggiano cheese
- =
Directions
1
1. Wash and rinse greens and herbs, and spin dry.
2
2. Place almonds in large salad bowl, and use back of spoon to thoroughly crush. Whisk in oil and vinegar until emulsified. Season with salt and pepper.
3
3. Arrange greens and herbs on top of dressing in bowl. Just before serving, toss to coat, garnish with cheese and serve
Recipe sourced from
fandom