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Heart of Romaine & Watercress with Basil Anchovy Sauce

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Submitted by L8ter

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
CUP ML ANCHOVY PASTE
basil *
2 2
HEADS HEADS BELGIAN ENDIVE
washed and dried *
2 2
HEARTS HEARTS ROMAINE LETTUCE
split in half *
2 2
BUNCH BUNCH WATERCRESS *
4 4
EACH EACH CHERRY TOMATOES
quartered, and seeds removed

Directions

On each individual salad plate pour an equal amount of the Basil Anchovy Sauce.

Spread it around evenly. Place 4 endive spears on the plate so that they are facing in the same direction. Place one of the halved hearts of romaine on top of the endive spears, so that their tips are showing. Place the watercress at the stem end of the romaine. Place the tomato quarters on the romaine.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 49 23% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 28mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 21% Vitamin C 26%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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