Try this Tuscan Kale Salad with Spicy Anchovy Dressing recipe, or contribute your own.
Suggest a better descriptionSALAD
1) Strip out the tough stringy stems.
2) Chop the leaves into thin ribbons to make a chiffonade of kale.
DRESSING
1) Simmer the whole garlic cloves in the milk until soft, about 20 minutes.
2) Blend all ingredients except the olive oil into a fine paste, then slowly
incorporate the oil.
TOPPING
1) Spread a layer of whole hazelnuts in a cast-iron pan and place it over
low heat.
2) Once they're lightly brown and fragrant, remove from heat and roughly
chop them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (743g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 810 | ||
Calories from Fat: 555 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.7g | 82 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 43g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 419.6mg | 129 % | |
Sodium 363.3mg | 13 % | |
Potassium 1440.6mg | 38 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 44.6g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 810
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