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
Ingredients for 5 portions
Ingredients for portions/units
lettuce assortment (mesclun) 0.15 kg
Tomate cherry de colores 0.25 kg
Fresh cheese 0.3 kg
Potatoes 0.3 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)
Fiber 4.77 g
Saturates 5.92 g
Monounsaturated fatty acids 5.47 g
Polyunsaturated fatty acids 2.26 g
Cholesterol 256.03 mg
Calcium 278.53 mg
Iron 3.89 mg
Zinc 3.55 mg
Vitamin A 200.7 ug
Vitamin C 24.94 g
Folic acid 82.38 ug
Salt (Sodium) 4599.28 mg
Sugars 8.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.