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

30 min
Type of dish: Salads
Temperature: Room temperature
Conservation technique: Refrigeration
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Eggs
Eggs
Fish
Fish
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Head lettuces, trays 5.0 ud
lettuce assortment (mesclun) 0.15 kg
Tomate cherry de colores 0.25 kg
Fresh cheese 0.3 kg
Piquillo peppers 10.0 ud
Potatoes 0.3 kg
Canned sweet corn 0.1 kg
Eggs 5.0 ud
Anchovies in oil 0.125 kg
Elaboration

For this recipe, you’ll need these recipes:

  • 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
351.84
kcal
Carbohydrates
21.15
g
Proteins
28.18
g
Lipids
16.67
g
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.