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Suggest a better descriptionPour vinegar into a jar w/ a screw-top lid, & season with salt and pepper to taste. Add oil and set aside. Peel endives, wipe each leaf with a clean, damp linen towel. Arrange leaves over six salad plates. Before serving, secure lid to jar of vinegar dressing. Shake well and drizzle over endives. Serve at once. For oil and vinegar dressing, remember to use one part vinegar to 5 parts oil, and add salt & pepper to the vinegar, not to the oil or the oil & vinegar mixture. Leaves of the endive should be young and delicate. LE CAFE ROYALE MINNEAPOLIS, BLOOMINGTON CHATEAU VIGNELAURE, 1977 From the
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 148 | ||
Calories from Fat: 89 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.6mg | 3 % | |
Potassium 1251mg | 33 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 12.4g | 49 % | |
Sugars, other 1g | ||
Protein 5g | 7 % | |
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: 148
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