Recipe from Season 2, Episode 3 of Healthy Gourmet.


  • 2 Romaine lettuce hearts

  • 1 head purple endive, leaves separated

  • 1 pineapple, diced

  • 5 anchovies, chopped

  • 1 clove of garlic, minced

  • 1 tsp capers, minced

  • ¼ cup red wine vinegar

  • 1 tsp Worcestershire sauce

  • 1 tbsp Parmesan cheese

  • ¾ cup extra virgin olive oil

  • sea salt and freshly ground black pepper, to taste

  • dehydrated onion ring and flaxseed bits (optional crouton substitute)


  • 1.

    Wash and dry romaine hearts and endive leaves. Tear into a large bowl. Set aside.

  • 2.

    In a small bowl, mix together anchovies, garlic, capers, red wine vinegar, Worcestershire sauce, and Parmesan cheese. Season with salt and pepper. Slowly drizzle olive oil into other ingredients to create an emulsion. Check for seasoning.

  • 3.

    Toss romaine and endive with vinaigrette and place on a platter. Garnish with crouton substitute if desired.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 437kj
  • Fat Total 37g
  • Saturated Fat 5g
  • Protein 3g
  • Carbohydrate 24g
  • Sugar 16g
  • Sodium 761mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Calories: 263
Total Fat: 18.3g
Cholesterol: 3mg
Sodium: 92mg
Total Carbohydrates: 23.2g
Dietary Fibre: 4.1g
Protein: 3.2g

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings