Arugula-artichoke Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,455 cal. | (355 %) | ||
| Protein | 196 g | (200 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 1,571 g | (1,047 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 125.1 g | (417 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 252.8 μg | (421 %) | ||
| Vitamin B₁ | 7.9 mg | (790 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 173 mg | (1,442 %) | ||
| Vitamin B₆ | 16.5 mg | (1,179 %) | ||
| Folate | 1,540 μg | (513 %) | ||
| Pantothenic acid | 40.5 mg | (675 %) | ||
| Biotin | 41.2 μg | (92 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,939 mg | (2,041 %) | ||
| Potassium | 38,366 mg | (959 %) | ||
| Calcium | 992 mg | (99 %) | ||
| Magnesium | 2,229 mg | (743 %) | ||
| Iron | 90.4 mg | (603 %) | ||
| Iodine | 344 μg | (172 %) | ||
| Zinc | 42.5 mg | (531 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 1,636 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 79 g |
Ingredients
Preparation steps
Rinse the artichokes, remove the hard outer leaves, cut the stalk (up to about 2 cm or approximately 1 inch) and blanch in plenty of boiling lemon water for about 15-20 minutes. Drain and leave to cool.
Cut the artichokes in half or quarters (if leaves are not tender enough not remove). Remove the tough leaves. Mix the artichoke pieces with salt, pepper, garlic, thyme and olive oil. Allow to rest for approximately 10 minutes.
In the meantime, the chop the olives, mix with 1 tablespoon olive oil and set aside. Segment the grapefruits, reserved the juice. Rinse the arugula and spin dry. Mix arugula and parsley in a bowl with salt, pepper, 2 tablespoons olive oil and grapefruit juice.
Distribute the arugula on 4 plates and arrange the artichokes and grapefruit segments on top. Sprinkle with olives and serve immediately. Serve with fresh white bread.
