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Add a photoRaciónes: 12
Ingredientes
- 3 yellow peppers
- 1 c. tarragon vinegar
- 1 clove garlic, chopped
- 3 c. peanut oil
- 4 heads Belgian endive
- 16 slices smoked salmon
- 1 bunch watercress
- 1 egg
- Kosher salt to taste
- Cracked pepper to taste
Direcciones
- Halve the peppers and roast them in a 400 degree oven in a small roasting pan covered with foil. When skins are blackened, remove and cold. Peel and seed the peppers and place in a blender or possibly food processor. Add in the egg, vinegar, garlic, and salt and pepper. With machine running, pour in the oil in a steady stream.
- To serve, spoon 1 1/2 ounce. of the dressing onto plates. Arrange 5 or possibly 6 spears of endive on top, along with 2 pcs of smoked salmon and the watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 12 servings | |
| Calories 1036 | |
| Calories from Fat 800 | 77% |
| Total Fat 89.79g | 112% |
| Saturated Fat 17.29g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 162mg | 7% |
| Potassium 979mg | 28% |
| Total Carbs 0.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.11g | 0% |
| Protein 54.39g | 87% |
