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Anchovy Salad With Steamed Carrots, Buffalo Milk Mozzarella and Plum Tomatoes - FoodEverest.com


Carrots (sliced) – 80 g

Plum tomatoes (halved) – 60 g

Buffalo milk mozzarella cheese (pulled) – 48 g

Lettuce – 30 g

Cucumbers (sliced) – 30 g

Anchovy fillets – 10 g

Rocket – 6 g (a small handful)

Garlic sprouts – 2 g (a sprinkle)


  1. Pour some water into a pot and bring to a boil. Insert a perforated steaming basket. Place the carrot slices in the steamer basket, cover with a lid and steam for 15-20 min.
  2. Mix the lettuce with a dressing and combine with the remaining ingredients in a serving plate.

We recommend the roasted garlic and sesame seed dressing!

Nutrition facts, per serving  
Calories (kcal) 209
Protein (g) 17.3
Fat (g) 11
Saturated fatty acids (g) 6.3
Carbohydrates (g) 12.6
Sugars (g) 6.5
Dietary fiber (g) 3.8
Sodium (mg) 708
Cholesterol (mg) 34

Calculated With: caloriesfinder.com