Cannellini and Broccoli Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 230.2 μg | (384 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 7 ozs dried cannellini beans
- 2 ozs blanched Hazelnuts
- 3 Red onions
- 2 Tbsps olive oil
- 1 tsp brown sugar
- 18 ozs Broccoli
- salt
- 3 Tbsps lemon juice
- 3 Tbsps White vinegar
- 2 Tbsps Nut oil
- freshly ground peppers
Preparation steps
Soak the beans overnight in plenty of cold water. The next day cook in the soaking water until tender, 30-40 minutes. Drain and rinse.
Meanwhile toast the nuts in a dry frying pan until light brown and fragrant. Let cool and chop coarsely. Peel the onions and cut into strips. Cook slowly in a skillet in hot oil over medium heat until soft, about 10 minutes. At the end sprinkle with sugar and let caramelize slightly, then remove from heat.
Rinse the broccoli, cut into stalks, and place in a steamer. Steam in the closed pot in the hot steam for about 6 minutes until al dente, then rinse and drain.
For the dressing, whisk the lemon juice with the vinegar and nut oil, then season with salt and pepper. Mix the beans and broccoli with the dressing and season. Serve topped with the onions and nuts.
