Arugula and Radicchio Salad with Brussels Sprouts
(Percentage of daily recommendation)
| Calorie | 899 cal. | (43 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 136 g | (91 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 16.2 g | (54 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 325.2 μg | (542 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 192 mg | (202 %) | ||
| Potassium | 1,377 mg | (34 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 500 grams Brussels sprouts
- 3 Tbsps sunflower oil
- salt
- freshly ground peppers
- 100 grams Smoked bacon
- 1 shallot
- 3 Tbsps apple cider vinegar
- 4 Tbsps olive oil
- 1 pinch sugar
- 2 thick white bread
- 200 grams Arugula
- 200 grams Radicchio
- 1 Granny Smith Apple
Preparation steps
Trim the Brussels sprouts, rinse and cut in half. Heat 1 tablespoon sunflower oil in a large frying pan, cook the Brussels sprouts, cut-side down, for 2-3 minutes, until golden brown. Season with salt and pepper. Dice the bacon, add to the Brussels sprouts and cook briefly. Deglaze with a little water, cover and cook for about 10 minutes, until tender.
Meanwhile, for the dressing: Peel the shallot and chop very finely. Mix with the vinegar, olive oil and sugar and season with salt and pepper.
Remove the crust from the bread, cut into cubes and toast in the remaining sunflower oil until golden brown. Drain on paper towels.
Trim the lettuce, rinse and spin dry. Cut the radicchio into strips. Rinse the apples, quarter, core then thinly slice. Toss with the lettuce and dressing and arrange on serving plates. Arrange the bacon Brussels sprouts over top and serve.