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.
-
15 minLunchlamb's lettuce, chilled baby kale, fresh chick peas sprouts, sundried tomatoes in oil, balsamic dressing,moderosa's fresh mix salad
-
20 minLunchpearl couscous, couscous, olive oil, chickpea, pomegranate seed, fresh mint, parsley, cucumber, smoked chicken fillet, apricot, nectarine,couscous salad with chicken-fruit skewer
-
15 minLunchstrips of ham, tomato, slices of wholemeal bread, chives, yogurt, mayonnaise, egg,wholemeal bread with homemade egg salad
-
40 minLunchwhite bake-off pistets, chopped half-to-half, dried Italian culinary herbs, Spice meatballs, mustard, tomato ketchup or curry,bear rolls
Nutrition
375Calories
Sodium0% DV0g
Fat40% DV26g
Protein16% DV8g
Carbs8% DV25g
Fiber0% DV0g
Loved it