Gourmet 's Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Course
MethodDish
Main IngredientInterest Group

Ingredients

 French endive heads/Belgian endive heads6
 Cooked duck1 1⁄2 Cup (24 tbs), cut into strips
 Cooked tongue1⁄2 Cup (8 tbs), cut into strips
 Mayonnaise2⁄3 Cup (10.67 tbs)
 Paprika pepper1 Teaspoon
 Tabasco sauce2 Drop (Few Drops)
 Wine vinegar2 Teaspoon
 Sugar1 Pinch
 Chopped parsley3 Tablespoon
 Lemon slices4 (For Garnish)
 Parsley sprigs1 (For Garnish)

Nutrition Facts

Serving size

Calories 450 Calories from Fat 288

% Daily Value*

Total Fat 32 g49.5%

Saturated Fat 5.4 g27.1%

Trans Fat 0 g

Cholesterol 99.6 mg

Sodium 524 mg21.8%

Total Carbohydrates 23 g7.5%

Dietary Fiber 16.7 g66.7%

Sugars 4.9 g

Protein 21 g42.8%

Vitamin A 245% Vitamin C 80.1%

Calcium 28.6% Iron 35.5%

*Based on a 2000 Calorie diet

Directions

Wash the endive heads, then cut into thin slices.
Place in a bowl.
Add the strips of duck and tongue.
Mix the mayonnaise with 2 teaspoons of hot water, stir in the paprika, Tabasco sauce, vinegar, sugar and chopped parsley.
Add to the endive mixture and toss lightly.
Turn into a serving dish and garnish with lemon slices and parsley sprigs.
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