Iceberg Lettuce Mille-feuillesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:293.1 kcal
Proteins:9 g
Fats:4 g
Carbohydrate:54.4 g
Fibers:2.5 g
Sugar:4.7 g
Cholesterol:1 mg
Sodium:592 mg
Calcium:119 mg
Energy:1088 kcal
Proteins:33.4 g
Fats:14.8 g
Carbohydrate:202 g
Fibers:9.3 g
Sugar:17.6 g
Cholesterol:3.7 mg
Sodium:2197.7 mg
Calcium:441.8 mg
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Iceberg Salad Bowl
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
head of iceberg lettuce
150
g
fresh goat cheese
200
g
smoked salmon
1
red pepper
1
yellow pepper
1
bunch of chives
2
lemons
olive oil
salt and pepper
*Lemon dressing
1
part lemon juice
2
parts olive oil
salt and pepper
METHOD
- Lay the lettuce on its side and cut three 1.5 cm (3/4") slices from the central part. Set aside gently.
- Cut the fresh salmon into 1 cm (3/8") cubes. Place in a bowl and marinate for 30 minutes with the juice of a lemon, salt and pepper.
- Chop half the chives and combine them in a bowl with the cheese, salt and pepper. Halve the peppers lengthwise, remove the seeds and broil for 10 minutes, skin side up. Remove the skin while still hot.
- Place the first slice of iceberg lettuce on a platter. Cover with strips of red pepper, then gently top with the cheese mixture. Cover with another slice of iceberg, then yellow pepper strips and the cubes of marinated salmon. Cover with a third slice of iceberg.
- For the final garnish, top with strips of smoked salmon and herbs. Serve the mille-feuille accompanied by a lemon vinaigrette.
