Try this Salad with Saucisson recipe, or contribute your own.
Suggest a better descriptionRemove the "skin" or casing from the saucisson (or salami) and cut it into about 20 very thin slices (about 5 per person). Wash the escarole thoroughly, dipping it up and down in a sink filled with cold water, and dry it in a salad spinner to remove moisture that would otherwise dilute the vinaigrette. For the Garlic-Dijon vinaigrette: In the bowl you will use for serving the salad, mix together all the vinaigrette ingredients. The mixture should not be homogenized; the ingredients should separate somewhat. At the serving time, add the escarole to the bowl and toss it thoroughly with the vinaigrette. Divide it among four plates and arrange the saucisson slices around the periphery of each plate. Serve with crusty bread or baguettes. Nutrional analysis per serving: calories 201; protein 8 gm; carbohydrates 5 gm; fat 16.9 gm; saturated fat 4.6 gm; cholesterol 22 mg; sodium 760 mg. Recipe By : Jacques Pepin, Todays Gourmet II File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 63 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 57.6mg | 2 % | |
Potassium 16.2mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.3g | 0 % | |
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: 66
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