Fresh cheese, salt-cured anchovy salad and lettuce heart salad

30 min
Type of dish: Salads
Temperature: Room temperature
Allergens
Eggs
Eggs
Fish
Fish
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Little gem lettuce 5.0 ud
Lechugas variadas mezclum mediterranea 0.15 kg
Tomate cherry de colores 0.25 kg
Fresh cheese 0.3 kg
Piquillo peppers 10.0 ud
Potatoe 0.3 kg
Canned sweet corn 0.1 kg
Eggs 5.0 ud
Anchovies in oil 0.125 kg
Elaboration
  • Cook the potatoes without peeling, then peel and cut into slices.
  • Cut the lettuce into 6 pieces each and the tomatoes in half.
  • Cut the cheese into squares of 2 cm and the peppers into strips.
  • Cook the eggs and cut in half, 6 per unit.

PLATING UP

  • Place the lettuce in a crown shape. And fill the leaves with the remaining ingredients.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Energy
369.79
kcal
Carbohydrates
23.34
g
Proteins
29.29
g
Lipids
17.66
g
Fiber 5.24 g
Saturates 6.13 g
Monounsaturated fatty acids 5.8 g
Polyunsaturated fatty acids 2.41 g
Cholesterol 287.35 mg
Calcium 283.72 mg
Iron 4.08 mg
Zinc 3.67 mg
Vitamin A 216.2 ug
Vitamin C 26.02 g
Folic acid 87.18 ug
Salt (Sodium) 830.7 mg
Sugars 7.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.