|per 100 g||Total Recipe|
|Gross weight||100 g||614 g|
|Energy||792 kJ / 190 kcal||4860 kJ / 1162 kcal|
|Sat. fat||3 g||18 g|
|Unsat. fat||6 g||33 g|
|Fibre||1 g||3 g|
|Salt||588 mg||3607 mg|
300 gRomaine Lettuce
60 gCherry tomato red
50 ganchovy, european, canned in oil
22 mlOlive oil extra-virgin
15 mlWine vinegar
8 gPine nuts
614 gTotal recipe weight
Heat the oven ( 150°C / 302°F) and cut the ciabatta in to 1 cm cubes. Place it on the flat oven tray.
Crush/peal chop the garlic and mix with the olive oil, then mix with the ciabatta cubes.
Bake in the oven for 15 minutes stir 1 - 2 times to get an even colour.
Place the pine nuts on a flat oven tray and also bake at ( 150°C / 302°F) for about 10 minutes until golden brown.
Slice the cherry tomatoes in halve and place them on a flat oven tray and roast them at the same time as the pine nuts.
Slice the Romaine lettuce into 2 cm slices.
Wash the lettuce in cold water and drain of excess water.
For the dressing, crush/peal/chop the garlic.
Chop the achovis into a paste, mix through the mayonaise and white wine vinegar.
Grate the parmazan through the dressing.
Loosely mix the croutons, pine nuts, capers and Romaine lettuce together.
Grate some parmezan through the salad and serve with the dressing
Pick left over chicken or some freshly roasted vegetables for a tasty addition to this salad!!!