Salade Lorenzo Recipe

Summary

Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Celery stalks/Celeriac - 2 ounce4 Ounce
 Ripe pears2 , peeled, cored, thinly sliced
 Lemon juice2 Tablespoon
 Cooked beetroot4 Ounce, peeled sliced
 Lettuce heart1 , finely shredded
 Chicory head1 Small
 Corn salad1⁄2 Bunch (50 gm), washed, drained
 Hard-boiled eggs2 , shelled, sliced
For the dressing:
 Oil4 Tablespoon
 Orange juice1 Tablespoon
 Powdered mustard1 Pinch
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 182 Calories from Fat 115

% Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 80.6 mg

Sodium 166.6 mg6.9%

Total Carbohydrates 14 g4.8%

Dietary Fiber 3.8 g15.1%

Sugars 8 g

Protein 4 g7.9%

Vitamin A 98.7% Vitamin C 34.1%

Calcium 4.8% Iron 5.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1) If using celeriac, peel and then cut into thin strips. Blanch the strips in salted, boiling water for 5 minutes.
2) In case of celery stalks, pull out the strings and finely chop them.
3) Into a bowl, add in the celeriac or celery, thinly sliced pears and a sprinkling of lemon juice.
4) Rinse and drain the chicory well. Cut their stems out, pull out the leaves and chop roughly.
5) Take individual serving glasses. Arrange the lettuce leaves, chicory, and half of the corn salad over the dish. Lay a layer of the beetroot, pears and celeriac or celery mix. Then arrange a layer of eggs.
6) To prepare the salad dressing, mix together the oil, orange juice, mustard, salt and pepper. Pour equal amounts of the dressing into the glasses.

SERVING
7) Garnish each glass with the leftover corn salad. Let chill for 10 minutes before serving time.
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