Salad with Eggs, Bacon, and Peanuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 22.99 g | (23 %) | ||
| Fat | 46.72 g | (40 %) | ||
| Carbohydrates | 14.15 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.74 g | (16 %) |
| Vitamin A | 445.85 mg | (55,731 %) | ||
| Vitamin D | 3.66 μg | (18 %) | ||
| Vitamin E | 11.71 mg | (98 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.66 mg | (60 %) | ||
| Niacin | 7.14 mg | (60 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 134.72 μg | (45 %) | ||
| Pantothenic acid | 0.93 mg | (16 %) | ||
| Biotin | 4.42 μg | (10 %) | ||
| Vitamin B₁₂ | 2.48 μg | (83 %) | ||
| Vitamin C | 22.64 mg | (24 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 80.69 mg | (8 %) | ||
| Magnesium | 73.18 mg | (24 %) | ||
| Iron | 2.23 mg | (15 %) | ||
| Iodine | 112.14 μg | (56 %) | ||
| Zinc | 1.51 mg | (19 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Cholesterol | 384.26 mg |
Ingredients
- Ingredients
- 2 Lettuce
- 300 grams Green beans
- salt
- 1 Cucumber
- 2 scallions
- 1 handful flat-leaf parsley
- 80 grams raw Peanuts peeled ( from an Asia supermarket
- 1 egg yolk
- 2 tsps Mustard
- 2 Tbsps White vinegar
- 30 milliliters mild olive oil
- 30 milliliters Canola oil
- freshly ground peppers
- 8 eggs
- 140 grams Bacon (sliced)
Preparation steps
Rinse and dry the romaine lettuce. Remove the stalks, and cut into bite-sized pieces. Blanch the green beans in boiling salted water for 8 minutes. Transfer to an ice water bath, and drain well. Rinse the cucumber, slice lengthwise, then cut cross wise into 4 cm (approximately 1 1/2 inch) long pieces. Rinse and trim the scallions, then cut into 3-4 cm (1 1/4 - 1 1/2 inch) long pieces.
Rinse and dry the parsley, then remove the leaves from the stems. Toast the peanuts in a dry pan.
Whisk together the egg yolk, mustard, and vinegar. Mix both oils, then gradually incorporate them into the dressing, in a thin stream. Add enough oil to form a thick sauce, making sure the oils are incorporated completely. Season the dressing to taste with salt and pepper. Cook the eggs in boiling water for 10 minutes. Transfer to an ice bath, peel, and cut in half. Chop the bacon, and fry in a dry pan until crispy.
Mix the romaine, green beans, cucumbers, scallions, and parsley. Arrange on plates, and top with the eggs, bacon, and peanuts. Drizzle with the dressing, sprinkle with freshly cracked black pepper, and serve.
