Photo: Anna Pelzer
Tuna and Curly Endive Salad with Romesco Vinaigrette (Xató)
15 ingredients
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Estimated Nutrition (whole recipe, rough)
474
Calories
28g
Protein
34g
Fat
12g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup almonds, toasted
- 1 Tbs. chopped garlic
- 2 tsp. red pepper flakes or 1/2 tsp. cayenne
- pepper, or to taste
- 1 large red bell pepper, roasted, peeled,
- seeded and chopped
- 1/2 cup red wine vinegar
- 1 cup olive oil
- Salt and freshly ground black pepper, to taste
- 3 small heads curly endive, leaves separated
- and torn into pieces
- 2 cans (each 6 oz.) tuna in olive oil, drained
- 3 hard-cooked eggs, peeled and quartered
- lengthwise
- 1/2 cup oil-cured black olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes