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Valerie Ulloa Nickerson
Grilled vegetable salad with garlic croutons and anchovy dressing
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Ingredients
Directions
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Brush the vegetables with 4 tablespoons of olive oil and grill for about 8 minutes until tender and golden brown on the barbecue.
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Turn halfway.
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Mix the remaining olive oil with the garlic.
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Brush the baguette with 3 tablespoons of garlic oil, drizzle with salt and grill until crispy.
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Cut or tear the baguette into coarse croutons.
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In a food processor, mix the remaining garlic oil, vinegar and anchovies into a dressing.
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Put the arugula and the grilled vegetables on plates, sprinkle with the croutons and sprinkle with the dressing.
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20 minLunchwhite asparagus, baguette, brown baguette, olive oil, garlic, arugula, lamb's lettuce, Parmesan cheese, old cheese,crostini with asparagus and cheese curls -
40 minLunchtraditional olive oil, frozen leaf spinach à la crème, frozen garden peas, medium sized egg, Feta 50, multigrain bake bread, fresh basil,frittata with green vegetables and feta -
5 minLunchZaans wholemeal, goat cheese natural, ready-to-eat avocado, fresh thyme, lightly salted beef smoked meat,Christmas sandwich and French toast
Nutrition
375Calories
Sodium0% DV0g
Fat40% DV26g
Protein16% DV8g
Carbs8% DV25g
Fiber0% DV0g
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