Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 4 slc Cuban or French bread, 1/2"-thick
- Olive oil
- 1/4 cup Mixed chopped herbs (basil, parsley, thyme)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 Vine-ripened tomato cut into 4 slices
- 1/2 cup Spanish Tetilla cheese (or Muenster or Jack cheese)
- 4 cup Mesclun greens
- 4 Hard-boiled eggs peeled, quartered
- VINAIGRETTE
- 1/4 cup Sherry vinegar
- 1 tsp Finely-grated orange zest - (heaping)
- 3/4 cup Olive oil
- 1 sm Shallot finely chopped
- 1 pch Cumin
- Salt to taste
- Freshly-ground black pepper to taste
Directions
Preheat grill.
Brush both sides of bread with olive oil and grill on first side until lightly golden brown. Turn over, sprinkle 1 tablespoon of the mixed herbs over each slice of bread.
Meanwhile brush each tomato slice with oil and season with salt and pepper to taste. Grill for 1 minute on each side and immediately place 1 slice of tomato on top of each slice of herb-topped bread. Sprinkle 2 tablespoons of the cheese over the tomato, close the lid and grill until the cheese begins to melt.
Toss mesclun in a few tablespoons of the vinaigrette and divide among 4 plates. Top each salad with a slice of the grilled bread and drizzle with the vinaigrette. Garnish with hard cooked eggs.
Vinaigrette: Whisk all ingredients together and season with salt and pepper to taste.
This recipe yields 4 servings.