Try this Salad - Fournous Ovens recipe, or contribute your own.
Suggest a better descriptionDressing: ========= Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste. Salad: ====== Wash the lettuce and endive. Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate. Julienne endive and toss with the dressing; then sprinkle it on the lettuce. Toss shrimp with dressing and sprinkle on the lettuce. Sprinkle with Roquefort cheese, mushrooms, and parsley and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournous Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 494 | ||
Calories from Fat: 494 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 40g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 45.7mg | 2 % | |
Potassium 11.9mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.9g | 1 % | |
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: 494
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