Photo: Anna Pelzer
Cooking For Others: Merguez Grill Breads with Fennel-Arugula Salad
17 ingredients
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Estimated Nutrition (whole recipe, rough)
768
Calories
18g
Protein
15g
Fat
133g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Fennel | 1/2 bulb (87g) | 27 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1/2 onion
- 3/4 pound merguez
- 1 recipe grill bread
- Olive oil
- 1 shallot, minced
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 bunch fresh arugula, rinsed well and dried
- 1 small bulb fennel, cut paper thin, preferably on a mandolin
- 1 tablespoon active dry yeast
- 2 1/2-3 cups flour
- 1/2 cup warm water
- 2 tablespoons olive oil, plus more for cooking
- 1/2 cup beer
- 1/4 cup yellow cornmeal
- 1 teaspoon kosher salt, plus more for sprinkling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes