Filter
Reset
Sort ByRelevance
Valerie Ulloa Nickerson
Grilled vegetable salad with garlic croutons and anchovy dressing
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Brush the vegetables with 4 tablespoons of olive oil and grill for about 8 minutes until tender and golden brown on the barbecue.
-
Turn halfway.
-
Mix the remaining olive oil with the garlic.
-
Brush the baguette with 3 tablespoons of garlic oil, drizzle with salt and grill until crispy.
-
Cut or tear the baguette into coarse croutons.
-
In a food processor, mix the remaining garlic oil, vinegar and anchovies into a dressing.
-
Put the arugula and the grilled vegetables on plates, sprinkle with the croutons and sprinkle with the dressing.
-
25 minLunchpanini, olive oil, tomato, egg, grated young mature cheese, arugula, water,bruschette with scrambled eggs -
15 minLunchwhite floor bread, unsalted butter, grilled vegetable pesto, leg ham, frozen vegetables, grated cheese for oven gratin, water,grilled-vegetable toast with pesto, ham and grated cheese -
30 minLunchharicots verts, lettuce, lamb's lettuce, arugula, cucumber, avocado, lemon juice, radishes, smoked chicken fillet, cress, Sesame seed, sesame oil, honey, orange juice, orange grater, olive oil,green salad with avocado, chicken and orange sesame dressing -
20 minLunchegg yolk, french mustard, lime juice, lime grater, sunflower oil, sourdough Bread, bread, lettuce, alfalfa, Roast beef, pepper rosemary,roast beef sandwich with lime mayonnaise
Nutrition
375Calories
Sodium0% DV0g
Fat40% DV26g
Protein16% DV8g
Carbs8% DV25g
Fiber0% DV0g
Loved it