Vegetable Salad
Vegetable Salad - Delicious, crisp and fresh: Also great as a side dish
Healthy, because
Even smarter
Nutritional values
The colourful raw vegetable plate is a classic, light hors d'oeuvre, and its abundant fiber will have positive benefits for digestion. With a raw dish, important vitamins are also added to the plate!
Feel like experimenting? Any vegetable that can be eaten raw is good here. If you don't like fish, you can replace the anchovies with chopped capers (1 tsp).
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 235 mg | (247 %) | ||
| Potassium | 1,238 mg | (31 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 1 pickled Anchovy fillet (from a jar)
- salt
- ½ bunch Chervil
- 3 Tbsps balsamic vinegar
- 1 tsp mild Mustard
- peppers
- 4 Tbsps olive oil
- 2 carrots
- 4 ozs daikon Radish
- 1 small Kohlrabi
- 1 yellow Bell pepper
- 1 bunch Radish
- 2 tsps Sunflower seed
- 1 little Romaine lettuce
Kitchen utensils
Preparation steps
Finely chop the anchovy with a knife and crush into a paste. Mix with a pinch of salt.
Rinse chervil, shake dry and set aside 1-2 stalks. Pluck off and chop remaining chervil leaves.
Put both the anchovy paste and chervil in a small bowl. Whisk in balsamic vinegar, mustard, salt and pepper. Whisk in the oil one drop at a time.
Rinse and peel carrots, daikon radish and kohlrabi. Cut the pepper into quarters, remove seeds and rinse.
Cut carrots, daikon radish, kohlrabi and pepper into very fine strips. Place in a large bowl.
Rinse radishes and cut into very thin slices with a mandoline or knife.
Mix together the vegetables and about 2/3rd of the dressing. Season with salt and pepper and let stand for 15 minutes. Toast sunflower seeds briefly in a dry pan.
Clean lettuce. Cut into bite-sized pieces and mix with the rest of the sauce. Serve with the vegetables on a plate. Sprinkle with sunflower seeds, garnish with chervil and serve.
